SPONGE CAKE.
- 5 large eggs.
- 1½ cups granulated sugar.
- 1½ cups flour.
- ⅓ teaspoonful cream of tartar.
- 1 teaspoonful lemon extract.
Beat the yolks very stiff. Add pinch of salt to the whites, beat a little, then add cream of tartar and beat stiff. Then stir in gently the sugar and vanilla, and the beaten yolks, then fold in the flour and bake in a very moderate oven. This makes a delicious sponge cake.
SUNSHINE CAKE.
- 6 eggs.
- 1¼ cup granulated sugar.
- 1 cup flour.
- ⅓ teaspoonful cream of tartar.
- 1 teaspoonful vanilla.
Beat yolks very stiff; add pinch of salt to whites, beat a little, then add cream of tartar and beat until stiff. Sift your sugar once or twice, then add it and the beaten yolks to the whites and stir in gently, adding the vanilla when doing this, then fold in the flour carefully and bake in a moderate oven. This cake is very fine to use in making Charlotte Russe, as follows: cut it up in very thin strips, then cut the strips just long enough to fit around the inside of the cup, then fill center with the whipped cream as we direct you in recipe.
BRIDE’S CAKE.
- 6 whites of eggs.
- 1½ cup sugar.
- ½ cup butter.
- ½ cup milk.
- 2½ cups flour.
- 1 teaspoonful cream of tartar.
- ½ teaspoonful soda.
- 1 teaspoonful vanilla.
Sift first, then warm the sugar as directed before, and cream thoroughly with the butter and add vanilla while doing this. If you wish, you may add a little violet flavoring, as it improves it. Put the soda in the flour and sift three or four times. Then add it and the milk to the creamed butter and sugar and mix well. Beat the whites a little, then add the cream of tartar and beat until stiff; then mix them with the other ingredients, and bake in a deep pan in a moderate oven, and will require from forty-five to sixty minutes.