How To Make Sponge Cakes

Sponge Cakes.

Sponge Cake

Add 1/2 cup sugar to 3 fresh eggs and beat 15 minutes, then sift in 1 cup flour mixed with 1 teasp baking powder and a little salt. Flavor with 1/2 teasp lemon extract. Mix gently. Put into small molds and bake in a moderate oven.

Quick Sponge Cake

Beat 3 eggs separately until very light, add 1 cup sugar and beat again, 1 tablesp milk and 1 cup flour sifted with 1 teasp baking powder. Bake in a shallow pan.- [Mrs. W. H. B., Mass.

Velvet Sponge Cake

Boil 1 lb sugar with 6 tablesp water until clear; then pour this hot syrup into the well-beaten whites of 6 eggs, beating vigorously all the while, and after the mixture has cooled some, add the beaten yolks of the eggs, and lastly 2 cups flour, but no baking powder.-[Mrs. J. S. W., Pa.

Lemon Sponge Cake

Beat to a cream 1 scant cup sugar and yolks of 4 eggs, add grated rind and juice of 1 lemon, stir until creamy and then add the beaten whites of 4 eggs and mix in lightly without heating 1 cup flour sifted with 1 teasp baking powder. It is best to add whites of the eggs and the flour little by little, alternately. The mixing must be done very lightly, as beating the batter makes this cake tough.- [Anon., Col.

Fairy Sponge Cake

This is an excellent cake to eat with fruits, ices, creams, etc. Beat the yolks of 4 eggs with 2 cups sugar until very light, add to this the grated rind and juice of 1 lemon, then scant 3/4 cup boiling water in which 1 tablesp butter has been dissolved. Then add gradually 2 cups flour sifted with 2 teasp baking powder, and lastly the stiffly beaten whites of eggs. It is best to sift the flour several times, as this makes a finer grained cake. Bake in a loaf tin, and frost with a boiled icing.- [Mrs. A. S., Tenn.