This section is from the book "The Institute Cook Book", by Helen Cramp. Also available from Amazon: The Institute Cook Book.
6 large eggs
11 ounces granulated sugar
3¾ ounces sifted flour
1/2 lemon
Pinch of baking powder
Pinch of salt
Beat the yolks and the whites separately until very light. Into the yolks beat the sugar; then add the lemon, salt, baking powder and half the flour. Fold in half of the whites; add the remainder of the flour, then the remainder of the whites. Pour into a greased pan and bake in a slow oven for forty-five minutes or one hour.
5 eggs Juice and grated rind of ½ lemon
1 cup sugar Pinch of salt
1 cup flour
Beat the yolks until light; add the sugar gradually, then the lemon. Beat the whites until stiff and dry; cut them into the first mixture; then sift and fold in the flour, but do not stir the mixture.
4 eggs
1 cup sugar
6 tablespoons water
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes.
For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following: 1 cup milk ½ cup sugar
1½ tablespoons cornstarch Yolk of 2 eggs
1 teaspoon vanilla
Cook like any other custard in a double boiler.
 
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