Follow directions for making Sponge Cake. Bake in a deep pan forty to sixty minutes.
Angel Cake
- 1 cup granulated sugar
1 cup egg whites
1 cup flour
¼ teaspoon salt
1 teaspoon cream of tartar
1 teaspoon vanilla
Beat egg whites on platter with wire beater. When foamy, add cream of tartar; when stiff, add sugar gradually. Sift flour four times with salt. Cut and fold into egg mixture. Add vanilla, bake one hour in moderate oven in angel cake pan. Invert pan on cake cooler and allow it to drop out itself. If too brown, wrap in wet cheese cloth for ten minutes; then brown may be easily removed.
Sunshine Cake
- 1 cup sugar
5 egg yolks
¼ teaspoon salt
¾ cup flour
½ teaspoon cream of tartar
6 egg whites
1½ tablespoons orange juice
1 teaspoon lemon juice
Beat yolks until lemon-colored and thick; add sugar and flavoring and continue beating. Mix and sift flour and cream of tartar four times. Cut and fold in stiffly beaten whites, alternately with flour. Bake in an angel cake pan one hour in a moderate oven.
Chocolate Cake
- ½ cup butter
1 cup sugar
3 eggs
½ cup milk
2 cups flour
3 teaspoons baking powder
4 ounces chocolate, melted
1 teaspoon vanilla