Mix an equal quantity of granulated sugar and chopped almonds and add a small pinch of ground cinnamon. This produces a delicious crust. Bake in a buttered and floured pan, and remove from the pan as soon as done.
SIMPLE SPONGE CAKE
- Eggs, 6.
- Sifted granulated sugar, 1 cup.
- Flour, 1 scant cup.
To the eggs add sugar, and beat with a wire egg beater till the mixture is thick and light colored. Then add the flour, folding it in gently. Drop by the spoonful in an unbuttered pan, and bake in a moderate oven. When done, invert the pan, letting it rest on cups till the cake is cool, when it can easily be taken out. Thus suspended from the bottom of the pan, the cake is stretched by its own weight, which makes it lighter and more elastic than if left to fall by its weight in cooling. The quantity given will make a small loaf cake, or two layers.
FAVORITE SPONGE CAKE
- Eggs, 6.
- Granulated sugar, 1 cup.
- Flour, 1 scant cup.
- Lemon juice, 2 teaspoonfuls.
Sift the flour and sugar four or five times. Beat the whites of the egg to a stiff froth, adding the lemon juice. When half beaten, fold in carefully in regular order the sugar, well-beaten yolks of eggs, and the flour. Bake in a moderate oven.
NUT SPONGE CAKE
- Eggs, 7.
- Water, ¼ cup.
- Lemon extract, ¼ teaspoonful.
- Ground English walnut, ¾ cup.
- Sugar, 1¼ cups.
- Vanilla, 1 teaspoonful.
- Flour, 1 rounded cup.
Beat the yolks of the eggs till thick; boil sugar in water till it spins a thread. Pour this into the yolks, beating all the time till cool. Add the vanilla and lemon extract; mix flour with walnuts; mix all together, and lastly stir in the stiffly-beaten whites. Bake in tins lined with greased paper.