Eleven eggs, four cups powdered sugar, four cups flour, one cup cold water, omit yolks of two eggs, beat nine yolks lightly and add sugar and water gradually, add whites, also beaten until very light, then stir in the flour, in the last cupful of which put one large teaspoonful baking powder and one-half teaspoonful salt.
SPONGE CAKE.
Four eggs, two cups powdered sugar, two cups flour, three-fourths cup very hot water, two teaspoonfuls baking powder, one-half teaspoonful salt. Cream yolks of eggs and sugar, add one-half the hot water; mix flour, salt, and baking powder, and alternate with the hot water. Beat whites of eggs to a stiff froth and add to mixture. Flavor to taste. Bake in moderate oven.
SPONGE CAKE.
Place upon the stove one cup milk and two tablespoonfuls butter. Beat four eggs light with two cups sugar, stir in two cups flour, two teaspoonfuls baking powder, then add hot milk and butter and flavoring. Beat thoroughly and bake in a loaf in a moderate oven.
SPRINGERS.
Four eggs well beaten, one pound powdered sugar, one pound flour, a pinch of salt, one-eighth teaspoonful soda, flavor with anise.
SUNSHINE CAKE.
Whites of seven eggs, yolks of five eggs, one and one-fourth cup granulated sugar, one cup flour, one-fourth teaspoonful cream of tartar, one teaspoonful lemon and orange extract. Beat whites of eggs very stiff, adding cream of tartar while beating. Beat yolks until lemon color. Sift sugar and flour several times before measuring. For mixing add beaten yolks to beaten whites and fold in the sugar and flour alternately; do not beat, only stir enough to mix thoroughly, and add extract last. Bake in Van Duzen pan forty-five minutes in a moderate oven.