1 cupful flour. A pinch of salt.
Beat the yolks of the eggs with the sugar; add the whites, and beat in the flour and the salt very lightly, and only just enough to mix it through, for longer beating makes it tough. Bake it in one loaf in a moderate oven, keeping the heat steady.
This is the most quickly and easily made of all sponge cake.
3/4 pound sugar. 8 tablespoonfuls cold water. 7 eggs (beaten light).
1/2 pound flour, twice sifted. A pinch of salt.
Put the sugar and water together, and boil briskly without stirring, and while warm (not hot) pour it slowly over the eggs, stirring them so that they will not curdle. Beat twenty or twenty-five minutes. Then stir in lightly the flour and salt; and bake at once in a quick oven, keeping the heat steady.
12 eggs, whites and yolks separate. Sugar.
A pinch of salt.
Weigh the eggs before you break them. Take their weight in sugar, and half their weight in flour. Beat the yolks of the eggs with the sugar ; then stir in lightly the whites, beaten stiff. Add the rind of one lemon grated, and the juice of both. Lastly, the flour and salt, beating only just enough to mix it through, and taking care not to touch the bottom of the bowl with the spoon. This makes it much lighter. Bake in a moderate oven, keeping the heat steady. Makes two loaves.
1 cupful flour.
1 teaspoonful cream of tartar.
1/2 teaspoonful soda (dissolved in 1 tablespoonful warm water).
Mix in this order. Beat hard before the flour goes in. Stir this in lightly. The whole mixing must be done rapidly, and the mixture not allowed to stand before baking. Bake in a quick oven, keeping the heat steady. Eat fresh.
Makes one loaf.