Berwick Sponge Cake

Beat six eggs, yolks and whites together, two minutes, add three cupfuls of sugar and beat five minutes, two cupfuls of flour with two teaspoonfuls cream-tartar and beat two minutes, one and one-third cupful of cold water, with one teaspoonful of saleratus dissolved in it and beat one minute. The grated rind and the juice of half a lemon a little salt, add two more cupfuls of flour and beat another minute.

Sponge Cake

Ten eggs, one pound of powdered sugar, one-half pound of flour, juice of half a lemon, with the rind grated. After all the ingredients are ready, the sugar and flour, sifted, the lemon peel grated, the half lemon squeezed, and the tins buttered. The success of this cake is in the beating of the eggs. Two persons should beat them, at least half an hour, one beating the whites and the other the yolks and half the sugar together. Next cut the yolks into the whites, then stir in lightly the remainder of the sugar, then the flour and lemon, by degrees. The oven heat should be rather moderate at first. Much of the success depends upon this, as the latter should be evenly heated throughout, before it begins to rise. When baked, spread over the cakes a wafer thickness of icing.

Sponge Cake

Three eggs, beat three minutes, one and one-half cupfuls of sugar, beat two minutes, one-half cup cold water, two cupfuls of flour, two heaping teaspoonfuls of Equity baking-powder, a little salt and flavoring.

White Sponge Cake

Whites of twelve eggs, four cupfuls of powdered sugar, one tablespoonful of bleached butter, three cupfuls of flour, or two cupfuls of flour and one-half cup of cornstarch, four tablespoonfuls of sweet milk, three teaspoonfuls of Equity baking-powder. To bleach butter, put it in cold water and wash it till very white.