CHOCOLATE SPONGE CAKE
Plate X. For Receipt see [page 262]
Chocolate Sponge Cake
- ¼ cup Lowney’s Always Ready Chocolate Powder
yolks of 3 eggs
¼ cup sugar
whites of 3 eggs
2 tablespoons hot water
¼ teaspoon salt
¼ cup pastry flour
1 teaspoon vanilla
Beat yolks until lemon-colored and thick; add sugar and continue beating. Mix chocolate with water, add to sugar mixture; cut and fold in flour, salt and beaten whites. Flavor and bake in buttered pan in a moderate oven three quarters of an hour. See colored illustration, [Plate X], opposite p. 262.
COCOA PARFAIT
Plate XI. For Receipt see [page 302]
Chocolate Nut Cakes
- 4 squares Lowney’s Premium Chocolate, grated
1½ cups sugar
3 teaspoons baking powder
1 cup nut meats broken in pieces
2¼ cups flour
½ cup milk
8 egg whites
1 teaspoon vanilla
salt
¾ cup butter