Mix and beat together.
Egg whites, 6.
Egg yolks, 3.
Sugar, granulated, 1 cup.
Flour, 1 scant cup.
Lemon juice, 2 teaspoonfuls.
Mix and bake as for Favorite Sponge Cake, flavor with
Grated rind of lemon. Juice of ½ orange.
If boiled icing flavored with orange is used, the result will be orange cake.
Flour, 1 cup sifted 5 times. Lemon juice, 2 teaspoonfuls. Powdered sugar, sifted, 1 cup. Egg whites, 11 beaten to stiff froth. Vanilla, 2 teaspoonfuls.
Stir the sugar into the whites very lightly and carefully, adding the vanilla, after which add the flour, stirring quickly and lightly. Pour into a bright, clean cake dish, which should not be buttered or lined. Bake at once in a moderate oven about forty minutes. Test it with a broom splint. When done, let it remain in the cake tin, turning it upside down, with the sides resting on two saucers, so that a current of air will pass over and under it.
Use and make the ingredients the same as for Simple Sponge Cake, but bake in a sheet. Before baking, sprinkle a generous quantity of the following mixture on top: Mix an equal quantity of granulated sugar and chopped almonds and add a small pinch of ground cinnamon. This produces a delicious crust. Bake in a buttered and floured pan, and remove from the pan as soon as done.
Sifted granulated sugar, 1 cup. Flour, 1 scant cup. To the eggs add sugar, and beat with a wire egg beater till the mixture is thick and light colored. Then add the flour, folding it in gently. Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. When done, invert the pan, letting it rest on cups till the cake is cool, when it can easily be taken out. Thus suspended from the bottom of the pan, the cake is stretched by its own weight, which makes it lighter and more elastic than if left to fall by its weight in cooling. The quantity-given will make a small loaf cake, or two layers.
Granulated sugar, 1 cup. Flour, 1 scant cup. Lemon juice, 2 teaspoonfuls. Sift the flour and sugar four or five times. Beat the whites of the egg to a stiff froth, adding the lemon juice. When half beaten, fold in carefully in regular order the sugar, well-beaten yolks of eggs, and the flour. Bake in a moderate oven.
Water, ¼ cup.
Lemon extract, ¼ teaspoonful.
Ground English walnut, ¾ cup.
Sugar, 1¼ cups.
Vanilla, 1 teaspoonful.
Flour, 1 rounded cup. Beat the yolks of the eggs, till thick; boil sugar in water till it spins a thread. Pour this into the yolks, beating all the time till cool. Add the vanilla and lemon extract; mix flour with walnuts; mix all together, and lastly stir in the stiffly-beaten whites. Bake in tins lined with greased paper.
Egg white, 1, partly beaten. Sugar, 2 tablespoonfuls. Chopped walnuts, ½ cup.
Stir together and spread on crackers, one inch wide by three or. four inches long. Bake a light brown.
Eggs, 5. Lemons, 1.
Sugar, 1 cup.
Flour, 1 cup.
Beat the yolks till very thick, add sugar gradually, then the grated rind and two tablespoonfuls of lemon juice. Fold in one-half of the whites of the eggs, beaten very stiff, then one-half of the flour, the other half of the whites, lastly the remainder of the flour. Bake in a large dripping-pan fifteen minutes. Turn onto a cloth, trim the edges, spread the jelly, and roll up. Wrap in the cloth and set aside to cool.
Egg whites, 5.
Rind of 1 lemon.
Almond meal, 1 scant cup.
Sugar, 2 cups.
Flour, 1 cup.
Beat eggs stiff, add sugar, and beat very stiff; add lemon rind grated; mix and add flour and almond meal. Drop on oiled pans in pieces the size of a walnut, allowing plenty of room between each. Smooth with a knife dipped in water. Bake a light brown.