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Sponge Cakes |
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Free Books / Cooking / The National Cook Book / | |
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Sponge Cakes |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Ten eggs; the weight of the eggs in fine sugar, and half their weight in flour; half the grated peel and all the strained juice of a lemon.
Beat the sugar with the whipped yolks, then the lemon-juice and peel, next the stiffened whites, finally the flour, folded, rather than beaten in.
Six eggs; two cupfuls of powdered sugar ; two cupfuls of sifted flour ; one even teaspoonful of Cleveland's Baking Powder, sifted twice with the flour.
Beat yolks and whites separately; add sugar to yolks, then the whites, lastly the prepared flour.
Bake in small tins, or in two cards.
Continue to:
Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
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