Sponge cakes are ideal cakes for children
Hot Milk Sponge Cake
(3 eggs)
1 cup sifted Swans Down Cake Flour
1 teaspoon Calumet Baking Powder
3 eggs
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk
Sift flour once, measure, add baking powder, and sift together three times. Beat eggs until very thick and light and nearly white (10 minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time. Add milk, mixing quickly until batter is smooth. Turn at once into ungreased tube pan and bake in moderate oven (350°F.) 35 minutes, or until done. Remove from oven and invert pan 1 hour, or until cold. This mixture may be baked in two lightly greased 8 × 8 × 2-inch pans in moderate oven (350°F.) 25 minutes, or in 12 × 8 × 3-inch pan in moderate oven (350°F.) 30 minutes.