Angel Cake

Whites of 11 eggs

1 teaspoon cream of tartar

1 1/2 cups granulated sugar 1 cup sifted flour

1 teaspoon flavoring

Beat the eggs until light; add the cream of tartar and beat to a stiff froth; then add the sugar gradually. Fold in the flour after it has been sifted five times; add the vanilla and pour the mixture into an unbuttered angel-cake pan. Bake in a moderate oven forty-five or fifty minutes; turn the pan upside down and let it stand until the cake falls out.

Sponge Cake No. 1

6 large eggs

11 ounces granulated sugar

3 3/4 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.

Sponge Cake No. 2

5 eggs

1 cup sugar

Juice and grated rind of 1/2 lemon 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.

Sponge Cake No. 3

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.

Cream Sponge

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

1 1/2 tablespoons cornstarch

1/2 cup sugar Yolk of 2 eggs

1 teaspoon vanilla

Cook like any other custard in a double boiler.

Jelly Roll

3 eggs

1 1/2 cups sugar

2 cups flour

1/2 cup cold water Juice of 1/2 lemon 1/4 teaspoon salt

2 teaspoons baking powder

Beat the yolks with the sugar; add the liquid and sifted dry ingredients alternately; fold in the beaten whites and pour into shallow buttered tins, using only enough batter to cover the bottom of the pan. Bake about twelve minutes in a moderate oven; turn out on a paper well dusted with powdered sugar; cut off a thin strip from the sides and ends of the cake; spread with jelly and quickly roll. After the cake has been rolled wrap paper around it so that it will keep its shape.

Potato-Flour Cake

Yolks of 4 eggs

1 cup sugar

1/2 cup potato flour

3 teaspoons baking powder 1 teaspoon vanilla Whites of 4 eggs

Beat the yolks of the eggs very light with the sugar; add the potato flour and baking powder; flavor; fold in the whites carefully and pour the mixture into a buttered tin. Bake in a very slow oven for about thirty-five minutes.