Rice Flour Sponge Cake

Milling Company.

3/4 Cup Rice Flour 1 Cup Sugar.

4 Eggs.

4 Tablespoons Lemon Juice 1/8 Teaspoon Salt.

Beat sugar into well beaten yolks, add lemon juice, then fold in whites and flour. Bake in ungreased pan 35 minutes. Start in moderate oven, after 20 minutes raise temperature.

Barley Flour Sponge Cake

1 Cup Barley Flour.

1 Cup Sugar.

2 Tablespoons Water (hot) 1 1/4 Teaspoons Baking Powder.

4 Egg Yolks 1/4 Teaspoon Nutmeg 1 Teaspoon Lemon Juice 4 Egg Whites Salt Grated Rind 1/2 Lemon.

Beat egg yolks until thick and lemon colored. Add the sugar gradually, beating with an egg beater. Mix and sift barley flour, baking powder and salt and add, continuing beating with egg beater. Whip whites until stiff and dry and add them, with lemon juice and rind. Turn into a cube bake pan, slightly oiled or greased and bake in a moderate oven until it shrinks slightly from sides of pan.

Potato Flour Sponge Cake

1/2 Cup Potato Flour.

4 Tablespoons Water.

1 Tablespoon Lemon Juice 1/2 Teaspoon Baking Powder.

1 Cup Sugar.

3 Eggs.

Beat yolks of eggs well; beat whites separately. Fold in beaten whites. Rice flour may be substituted for potato flour. This will make lovely jelly roll, cup, or loaf cake.