SPONGE CAKE, No. 1.
373. Three-quarters of a pound of flour,
Twelve eggs,
One pound of sugar,
A table spoonful of rose-water.
Beat the yelks and sugar together until they are very light. Whisk the whites till they are perfectly dry, add the rose-water, then the whites and flour alternately, but do not beat it after the whites are in. Butter your pans, or if you wish to bake it in one large cake, grease a mould, pour in the mixture, and bake it. The small cakes should have sugar sifted over them before they are set in the oven, and the oven should be hot.
SPONGE CAKE, No. 2.
374. One pound of sugar,
Three quarters of a pound of flour,
Ten eggs.
Dissolve the sugar in one gill of water, then put it over the fire and let it boil. Beat the eggs a few minutes, till the yelks and whites are thoroughly mixed together, then stir in very gradually the boiling sugar; beat the eggs hard all the time you are pouring the sugar on them. Beat the mixture for three-quarters of an hour; it will get very light. Stir in the flour very gently, and add the grated rind of a lemon. Butter your pan and set it in the oven immediately.
SPONGE CAKE, No. 3.
375. Five eggs,
Half a pound of loaf sugar,
The grated rind and juice of one lemon,
A quarter of a pound of flour.
Separate the yelks from the whites. Beat the yelks and sugar together until they are very light, then add the whites after they have been whisked to a dry froth, alternately with the flour. Stir in the lemon, put the mixture in small pans, sift sugar over them, and bake them.