The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Sponge Cake

• 6 eggs
• 1 cup sugar
• Juice and rind of ¹⁄₂ lemon
• 1 cup flour
• ¹⁄₄ teaspoon salt

Beat the yolks of the eggs, add the sugar and lemon; beat the whites of eggs till stiff, add them to the mixture, and when barely mixed add the flour and salt, folding them in lightly. Put it into a bright, ungreased tin, and bake it fifty minutes or an hour in an oven heated not quite so hot as for butter cakes. The paper should turn light brown when tested as explained on [page 225].

Let the cake stand five minutes before removing it from the pan.