Mix cocoa, spice, flour, baking powder, and salt; beat the yolks of eggs until lemon-colored and thick; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten whites of eggs. Bake in buttered shallow pans twenty minutes in a moderate oven. When cool put together with Chocolate Frosting or [Currant Jelly] or White Mountain Cream.
Cold Water Sponge Cake
- 6 eggs
3 cups sugar
grated rind and juice of ½ lemon
¾ cup cold water
3 cups flour
3 teaspoons baking powder
½ teaspoon salt
Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been sifted. When well blended, cut and fold in the beaten whites of eggs. Bake in two pans thirty to forty minutes.
Cream Sponge Cake
- 1 cup sugar
½ cup water
5 egg yolks
grated rind and juice 1 lemon
1⅛ cups flour
5 egg whites
Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar sirup, lemon juice and rind, and beat until mixture is cold. Cut and fold in the beaten whites and flour. Bake in an angel cake pan forty to fifty minutes.
True Sponge Cake
- 6 eggs
1 cup sugar
1 cup flour
juice and rind 1 lemon
⅛ teaspoon salt