Keep flour and sugar in a dry place, or dry thoroughly before using.
Sponge Cakes
| PAGE | |
|---|---|
| [American Sponge Cake] | [11] |
| [Berwick Sponge Cake] | [11] |
| [Gateau de Savoie] | [12] |
| [Milanese Cake] | [13] |
| [Sponge Cake] | [13] |
General Directions
In making sponge cakes, beat the yolks till creamy and thick. Add the sugar gradually, beating all the time. Add the flavouring. Beat the whites until perfectly dry and very stiff. Stir them lightly in. Sift in the flour and mix as lightly as possible. Do not beat after the flour is added. Line the tins with greased paper and bake at once.
*American Sponge Cake
³⁄₄ lb. powdered sugar
¹⁄₂ lb. flour
7 eggs
Grated rind of a lemon
3 tea-spoons lemon juice
1 gill cold water
Break the eggs in a basin leaving out the whites of two. Add to the eggs the lemon peel and juice. Boil the sugar and water together until clear. Pour the syrup gently over the unbeaten eggs, and beat quickly and well for fifteen minutes. Sift the flour three times and stir it lightly into the mixture. Bake in square flat tins. Use the whites to make an icing.
Berwick Sponge Cake
6 eggs
9 ozs. powdered sugar
12 ozs. sifted flour
2 even tea-spoons cream of tartar
1 even tea-spoon carbonate of soda
1 lemon