Water Sponge Cake

Ingredients

• 1 egg
• 3 tbsp. cold water
• ^ c. sugar
• ^ c. flour
• 5 tsp. lemon juice
• 1 tsp. baking-powder

Method

1. 1

   Beat the yolk of the egg, add the sugar and beat again, add the lemon juice and water, then the flour mixed with baking powder, and lastly the beaten whites.

2. 2

   Bake in a small shallow pan or in scalloped tins.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 140. The excerpt below is the record exactly as published.

^ c. flour. 2 eggs. I tsp. spice, or I c. milk. ^ tsp. flavoring. See that the fire and oven are right and have all the ingredients at hand. Line the pans with buttered paper. Mix the baking-powder and spice with the flour. Sepa- rate the eggs. Measure the butter, rub it until creamy, add the sugar, and in scraping out the sugar take all the butter that has adhered to the cup. Beat until the sugar is dis- solved ; add the well-beaten yolks and the flavoring. Rinse out the yolk with the milk, then add milk and flour alter- nately, and the whites, beaten to a stiff froth, last. Beat well ; bake in a shallow pan about twenty minutes, or until it shrinks from the pan. Vary the cake by adding one half cup currants, or nuts chopped fine, or by coloring a part with dark spices or choco- late. Recipe, No. 189. Water Sponge Cake 1 egg. 3 tbsp. cold water. ^ c. sugar. f c. flour. 5 tsp. lemon juice. 1 tsp. baking-powder

Cook this with the app: pantry check, scaling, and the assistant.