Sponge Cake, No. I

Six eggs.

The weight of five eggs in sugar.

The weight of three eggs in flour.

One-half tea-spoonful of salt.

One-half tea-spoonful of baking-powder.

One table-spoonful of lemon extract.

Measures instead of weights are used in nearly all the recipes given in this book, as they are more convenient for the average housekeeper; but in making sponge cake, where the whole wetting depends on eggs, which vary so much in bulk, it is wisest to decide the quantities of sugar and flour by weight. For those who do not possess scales it may be well to state that the weight of five ordinary eggs in sugar is a full half-pint, while the weight of three eggs in flour is a scanty half-pint by measurement. Separate the whites and yolks of the eggs, and beat the yolks light; add the salt to the whites, and beat them to a dry froth ; then put the yolks with the whites, and beat until the yellow is thoroughly incorporated with the white. Sift in the sugar by degrees, beating all the time, and add the extract. Sift the flour and baking-powder together, and add them to the mixture, stirring only enough to mix them well into the egg. Butter the pan well, and bake three-quarters of an hour in a single loaf.

This is a most satisfactory recipe. When the cake is baked, it will have a delicious sugar coat on the top, resulting from sifting in the sugar a little at a time. Sponge cake should never be cut with a knife. Instead, break it in pieces, and serve on a cake-dish. This makes, perhaps, a rather untidy-looking dish ; but the cake is rendered heavy by the use of a knife.

Sponge Cake, No. 2

Three eggs.

One and a-half cupful of sugar.

One and a-half cupful of flour.

One and a-half tea-spoonful of baking-powder.

Two tea-spoonfuls of lemon or vanilla extract.

One-half cupful of boiling water.

Beat the whites and yolks of the eggs light separately ; then place them together, and beat again. Sift in the sugar a little at a time, and add the flavoring, and the flour, into which has been stirred the baking-powder. Beat all well together, and at the very last stir in the hot water. Bake in one loaf in a well buttered tin for three-quarters of an hour. Break for serving.

Water Sponge Cake

Four eggs.

Two cupfuls of pulverized sugar. Two cupfuls of flour. One-half cupful of water. One tea-spoonful of vanilla.

Separate the whites and yolks of the eggs, and beat them first separately and then together. Sift in the sugar a little at a time, then add the vanilla and the flour, and lastly beat in the water quickly. Bake half an hour in a moderately quick oven. Break the cake for serving.

White Sponge Cake

Ten eggs (whites).

One and a-half cupful of sugar.

One cupful of flour.

One tea-spoonful of baking-powder.

Two tea-spoonfuls of lemon extract.

One-half tea-spoonful of salt.

Add the salt to the whites of the eggs, and beat them stiff. Gradually sift in the sugar, and add the lemon extract. Stir the powder into the flour, and add the latter to the eggs, beating lightly but mixing thoroughly. Bake in one loaf for three-quarters of an hour in a well buttered tin. Break in pieces when cold, to serve.