When eggs reach a normal price it is possible to indulge in the various types of sponge cakes and even angel cake does not seem impossibly extravagant. True sponge cakes are made without baking powder and are light, moist and delicate. They can be given to children and those who cannot eat rich cakes, or cakes containing shortening. An endless variety of small attractive cakes can be made from almost any good sponge cake formula, and are suitable for almost any occasion but particularly attractive for afternoon teas and children's parties. A true sponge cake contains no baking powder but is lightened entirely by the air which has been beaten into the eggs, and for that reason a whip egg-beater should be used to beat the egg whites, as this type of egg-beater incorporates approximately 1/3 more air than a rotary egg beater. It is the expansion of this air, when placed in the oven, that leavens the cake and the more air incorporated, the lighter the cake will be. Sponge cakes made with baking powder do not require the number of eggs necessary for a true sponge cake. Liquid is added also to replace eggs. These sponge cakes may be beaten with a rotary egg beater for the baking powder will make them light.

Such sponge cakes are quickly and easily made but while light and palatable are never so delicate nor fine in texture as the true sponge cakes.

Pans containing a center tube are the most satisfactory for loaf sponge cake. The cakes will bake more evenly and much quicker in this type of pan. In fact for the best results with loaf cakes made without baking powder, a pan should be kept for this purpose only, for it should never be greased. As the cake rises it will cling to the sides of an ungreased pan, producing a lighter cake. For sponge cakes made with baking powder greased pans should be used. A true sponge cake should be cooled in the pan in which it is baked; having the pan inverted; in this way, the moist cell walls of the cake will not settle, but will stretch, making the cake light. Pans come provided with little extensions to invert them or the pan may be raised on two saucers. The air must circulate around the cake. When cool the cake can easily be removed by running a flat knife between the cake and the pan.

Quickness in putting sponge cake together is one of the essentials to success. To mix a true sponge cake, separate the yolks and whites of the eggs. Beat the yolks with a rotary egg beater until very creamy. Add the sugar gradually, beating constantly; add flavoring. Beat the egg whites with an egg whip until the bowl can be inverted. Fold very carefully into the next mixture, then carefully fold in the flour. Do not beat the mixture after the flour is added, simply fold the ingredients over and over until all are well mixed or blended. If beaten or stirred, most of the work of inclosing a large amount of air will be undone by breaking these air bubbles. The cake should be put in the pan at once and placed in a moderate oven.

For angel cake the whites of the eggs are beaten with an egg whip until the dish can be inverted; the sugar is carefully folded into them, adding gradually; then the flour folded into the mixture in the same manner. Use a moderate oven. An average sized loaf sponge cake will require about 50 minutes to bake.

The cheaper sponge cakes where few eggs and baking powder is used are baked in a hotter oven than the true sponge cakes and may be baked in layers, a loaf, small cakes, or baked in a shallow pan and cut into small cakes.

Sponge cakes are wholesome and delicate and offer a number of variations to be used for almost any occasion.

Note

All measurements are level and flour is sifted once before measuring. One-half pint measuring cup is used.