Break the whites of eggs into a measuring cup; add melted butter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in muffin tins about twenty minutes, in a moderate oven.
500.—SPONGE CAKE (Hot Water)
| Yolks of 2 eggs | Whites of 2 eggs |
| ¼ cup hot water | 1 cup flour |
| 7/8 cup sugar | 2 teaspoons baking powder |
| Grated rind 1 lemon | ¼ teaspoon salt |
Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan, and bake in a moderate oven twenty-five minutes.
501.—VELVET SPONGE CAKE
| 2 eggs | ½ cup pastry flour |
| 1 cup sugar | 2 teaspoons baking powder |
| 1/8 teaspoon salt | Grated rind 1 lemon |
| ¼ cup potato flour | 1/3 cup hot milk |
Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven.
502.—CREAM PIE
Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531).