Sponge Cake 1

Five eggs, 1/2 lb. loaf sugar, the grated rind and juice of one lemon, 1/4 lb. flour.

Separate the yolks from the whites. Beat the yolks and sugar together until they are very light; then add the whites, after they have been whisked to a dry froth; alternately with the flour stir in the lemon, put the mixture in small pans, sift sugar over them and bake.

Sponge Cake 2

Three cups granulated sugar, 7 eggs beaten separately, 1 cup lukewarm water, 1 lemon, juice and grated rind, 3 cups flour and 2 teaspoonfuls baking-powder.

Put the yolks of the eggs in your cake bowl and beat them very light with a silver fork; then add your sugar a little at a time, beating thoroughly; next add the lemon, then alternately the water and the flour, into which the baking-powder has been sifted; lastly add the whites of the eggs beaten very stiff and merely stirred in lightly, not beaten. Bake in a moderate oven, and do not move the pan once put in.

Creamed Sponge Cake

Cut the top from a stale sponge cake loaf in 1 piece, 1/2 an inch thick. Dig and scrape the crumbs from inside of loaf and upper slice, leaving enough to keep the outside firm. Spread a thick layer of fruit jelly on the inside. Heat a cup of milk to a boil, stir in a tablespoonful of cornstarch wet with cold milk, and the cake crumbs rubbed fine. Stir until thick, take from the fire, beat in 2 whipped eggs and 2 tablespoonfuls of sugar. Make all into smooth batter; set in boiling water on the range and stir for 5 minutes after the mixture is really hot enough. Turn into a bowl, flavor with almond or vanilla, and let it get cold.» Fill the cake with it, fit on the top, wash all over with whipped white of egg; sift powdered sugar evenly over it until no more will adhere to the surface, and let it harden.