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SPONGE
CAKES
When making most cakes, especially
sponge cake, the flour should be added by degrees, stirred very slowly
and lightly, for if stirred hard and fast it will make it porous and tough.
 PLAIN
SPONGE CAKE |
| LEMON
SPONGE CAKE |
| WHITE
SPONGE CAKE |
| OLD-FASHIONED
SPONGE CAKE |
| ALMOND
SPONGE CAKE |
| OTHER
RECIPES FOR BREADS, DESSERTS, COOKIES, AND MORE |
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PLAIN
SPONGE CAKE
Beat the yolks of four eggs
together with two cups of fine powdered sugar. Stir in gradually one cup
of sifted flour and the whites of four eggs beaten to a stiff froth, then
a cup of sifted flour in which two teaspoons of baking powder have been
stirred, and, lastly, a cup of boiling water, stirred in a little at a
time. Flavor, add salt and, however thin the mixture may seem, do not add
any more flour. Bake in shallow tins. |
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LEMON
SPONGE CAKE
Into one level cup of flour
put a level teaspoon of baking powder and sift it. Grate off the yellow
rind of a lemon. Separate the whites from the yolks of four eggs. Measure
a scant cup of white granulated sugar and beat it to a cream with the yolks,
then add the grated rind and a tablespoon of the juice of the lemon. Stir
together until thick and creamy; now beat the whites to a stiff froth;
then quickly and lightly mix without beating a third of the flour with
the yolks; then a third of the whites; then more flour and whites until
all are used. The mode of mixing must be very light, rather cutting down
through the cake batter than to beating it; beating the eggs makes them
light, but beating the batter makes the cake tough. Bake immediately until
a straw run into it can be withdrawn clean. This recipe is especially nice
for light and porous cakes. |
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WHITE
SPONGE CAKE
Whites of five eggs, one cup
of flour, one cup sugar, one teaspoon baking powder; flavor with vanilla.
Bake in a quick oven. |
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OLD-FASHIONED
SPONGE CAKE
Two cups of sifted white sugar,
two cups of flour measured before sifting, ten eggs. Stir the yolks and
sugar together until perfectly light; add a pinch of salt; beat the whites
of the eggs to a very stiff froth and add them with the flour, after beating
together lightly; flavor with lemon. Bake in a moderate oven about forty-five
minutes. Baking powder is an improvement to this cake, using two large
teaspoons. |
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ALMOND
SPONGE CAKE
The addition of almonds makes
this cake very superior to the usual sponge cake. Sift one pint of fine
flour; blanch in scalding water two ounces of sweet and two ounces of bitter
almonds, renewing the hot water when expedient; when the skins are all
off wash the almonds in cold water (mixing the sweet and bitter) and wipe
them dry; pound them to a fine, smooth paste (one at a time), adding, as
you proceed, water or white of egg to prevent their boiling. Set them in
a cool place; beat ten eggs, the whites and yolks separately, till very
smooth and thick, and then beat into them gradually two cups powdered sugar
in turn with the pounded almonds; lastly, add the flour, stirring it round
slowly and lightly on the surface of the mixture, as in common sponge cake;
have ready buttered a deep square pan; put the mixture carefully into it,
set into the oven and bake till thoroughly done and risen very high; when
cool, cover it with plain white icing flavored with rose-water, or with
almond
icing. With sweet almonds always use a small portion of bitter; without
them, sweet almonds have little or no taste, though they add to the richness
of the cake. Use two heaping teaspoons of baking powder in the flour. |
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