Sponge Cake Mixtures

Beat the yolks until light or lemon-colored and thick. Add the sugar gradually, and beat again. Add the lemon juice or flavoring, and water, if that is to be used. Beat the whites until stiff and dry, and cut or fold them in lightly, then sift in the flour, and fold in carefully without any stirring. Sponge cakes should not be beaten after adding the flour. Those made with soda and cream of tartar require less beating than those without, but they are a very poor substitute for genuine sponge cake.

Sponge Cake

6 eggs.

1 cup sugar, powdered or fine granulated.

1 saltspoonful salt.

½ lemon (grated rind and juice).

1 cup pastry flour.

See general directions for putting together (page 372). The mixture should be stiff and spongy, of the consistency of Charlotte Russe filling, as it is poured into the pan. Bake in a deep bread pan, in a moderate oven, nearly an hour. - in a shallow pan. about forty minutes. If stirred instead of beaten, the bubbles of air will be broken and the mixture will become liquid. When baked, it will be tough and too close-grained. To make this cake well, requires strength in beating and judgment in baking; but when successful, it is one of the most satisfactory and perfect cakes made. Cut through the crust with a sharp pointed knife, then break apart.

Sponge Cake. (Miss Josselyn.)

Beat the yolks of three eggs; add one cup of fine granulated sugar, one tablespoonful of lemon juice, and one tablespoonful of cold water, or a lump of ice melted in the lemon juice to make two tablespoonfuls of liquid. Add the whites, beaten stiff, and one cup of pastry flour.

Lady Fingers And Sponge Drops

Four eggs, half a cup of powdered sugar, half a saltspoonful of salt, one teaspoonful of flavoring, and three quarters of a cup of pastry flour. See general directions for mixing sponge cakes. Pour the mixture into a pastry bag, and press through it into shape, about three inches long and not quite one inch wide. Or drop by the spoonful on a buttered pan, and you have Sponge Drops. Sprinkle powdered sugar over them, and bake twelve or sixteen minutes in a very slow oven.

Miss Ward's Sponge Cake

Break ten eggs into a bowl; add one pound of powdered sugar, and beat together for half an hour without stopping. Add half a pound of flour, the grated rind and juice of one lemon, and a wineglassful of wine. Bake in deep pans one hour; slowly at first, then quicken the fire the last half-hour. Sprinkle powdered sugar over the top before baking.

Angel Cake

One cup of flour, measured after one sifting, and then mixed with one teaspoonful of cream of tartar and sifted four times. Beat the whites of eleven eggs, with a wire beater or perforated spoon, until stiff and flaky. Add one cup and a half of fine granulated sugar, and beat again; add one teaspoonful of vanilla or almond, then mix in the flour quickly and lightly. Line the bottom and funnel of a cake pan with paper not greased, pour in the mixture, and bake about forty minutes. When done, loosen the cake around the edge, and turn out at once. Some persons have been more successful with this cake by mixing the sugar with the flour and cream of tartar, and adding all at once to the beaten egg.

Sunshine Cake

Make the same as Angel Cake, using one teaspoonful of orange extract instead of vanilla, and adding the well-beaten yolks of six eggs to the beaten whites and sugar before adding the flour.

Sponge Cake For Cream Pies, Or Berwick Sponge Cake

3 eggs, yolks. 1½ cup sugar. ½ cup water.

1 teaspoonful lemon extract.

2 cups pastry flour.

1 teaspoonful cream of tartar and ½ teaspoonful soda, or

2 level teasp. baking-powder. Whites of 3 eggs.

Beat the yolks of the eggs; add the sugar, lemon juice, and water; then the flour, mixed with the soda and cream of tartar, and, lastly, the whites of the eggs. Bake in round shallow pans. When cool, split and fill with cream.

When each part of the process of beating is done just two minutes by the clock, and baked in a loaf, it is called Berwick Sponge Cake.

Cream

Boil one pint of milk. Beat two eggs; add half a cup of sugar and one saltspoonful of salt. Melt one table-spoonful of butter in a granite saucepan, and add two tablespoonfuls of flour. When well mixed, add the boiling milk gradually, pour it on the eggs and sugar, and cook in a double boiler five minutes, or till smooth. When cool, flavor with lemon, vanilla, or almond.

Sponge Cake With Fruit

Make a Sponge Cake, bake in shallow pans, and put crushed and sweetened strawberries between the layers. Cover with whipped cream. Or put one cup of candied fruit, cut fine, in a cream prepared as above, and use in the same way.

Sponge Cake for Children. (Miss M. L. Clarke.) -Mix in a bowl one cup and a half of pastry flour, one teaspoonful of cream of tartar and half a teaspoonful of soda, or two level teaspoons of baking-powder, sifted with the flour, one cup of sugar, and one teaspoonful of extract of lemon or orange; two eggs, broken in a cup and the cup filled with milk or cream. Mix all in the order given, and beat very hard till light. Bake from twenty to thirty minutes in a moderate oven.