Mrs. M.’s Sponge-Cake. ✠
- 12 eggs.
- The weight of the eggs in sugar.
- Half their weight in flour.
- 1 lemon, juice and rind.
Beat yolks and whites very light, the sugar into the former when they are smooth and stiff; next, the juice and grated peel of the lemon, then the beaten whites; lastly, the flour, very lightly.
The lady from whom I had this admirable receipt was celebrated among her acquaintances for her beautiful and delicious sponge-cake.
“Which should always be baked in tins like these,” she said to me once, sportively, “or it does not taste just right.”
The moulds were like a large brick in shape, with almost perpendicular sides. I instantly gave an order for a couple precisely like them, and really fancied that cake baked in them was a little better than in any other form. But you can hardly fail of success if you prepare yours precisely as I have directed, bake in whatever shape you will. Be careful that your oven is steady, and cover the cake with paper to prevent burning.
It is a good plan to line the pans in which sponge-cake is baked with buttered paper, fitted neatly to the sides and bottom.
Pound Cake (No. 1.)
- 1 lb. sugar.
- 1 lb. flour.
- ¾ lb. butter.
- 9 eggs.
- 2 teaspoonfuls cream-tartar.
- 1 teaspoonfuls soda.
Cream the butter and sugar with great care; beat the yolks and whites separately; sift the cream-tartar well through the flour. Add the flour last.
Pound Cake (No. 2.)
Cream half the flour with the butter, and add brandy and spice. Beat the yolks until light, add the sugar, then the beaten whites and the rest of the flour alternately. When this is thoroughly mixed, put all together and beat steadily for half an hour.
If properly made and baked this is a splendid cake.