Beat the yolks and sugar together for at least half an hour. It will not be right unless thoroughly beaten; add the lemon, then the whites beaten very stiff, and the flour last; sprinkle the top with sugar. Put it at once into a moderate oven. This is a moist cake and has a thick crust.
WHITE SPONGE, OR ANGEL CAKE
- Whites of 6 eggs.
- ¾ cupful of granulated sugar.
- 1 cupful of flour.
- ½ teaspoonful of vanilla.
- ½ teaspoonful of cream of tartar.
Put the cream of tartar into the flour and sift it five or six times; sift the sugar twice. Put a pinch of salt with the whites of the eggs and whip them very stiff; add the sugar to the whipped whites, placing it on the end of the platter and gradually beating it in from below; add the flour in the same way, and lastly add the flavoring. Do not stop beating after the mixing is begun, and keep the mixture light. Bake it in a perfectly bright ungreased pan, or one lined with paper; a pan with a tube in the center is best. Bake in a moderate oven thirty to forty minutes. Do not move or jar it while it is baking. Try it with a broom-straw before removing it from the oven, and do not let it get too deeply colored. Let it stand in the pan a few minutes, then loosen it around the sides, and it will fall out. Turn the cake upside down and ice the bottom and sides if desired. The usual receipt is double the above quantities, eleven eggs being used, but this one gives a cake large enough to serve six people, and as it should be used while it is very fresh, it is better not to make more than enough to serve once. It can be made with five eggs and is very good, but not quite as spongy. Do not cut the cake, but break it apart with two forks.[467-*]
SUNSHINE CAKE
Make the same as angel cake, adding the beaten yolks of two eggs before putting in the flour.
GENOESE CAKE
Three eggs, and the same weight of butter, of sugar, and of flour. Beat the butter and sugar together until very light and creamy; add one saltspoonful of salt and flavoring (one half teaspoonful of vanilla or almond, or one tablespoonful of brandy); then add the eggs one at a time and beat each one well before adding the next. Beat the mixture for fifteen to twenty minutes; then stir in lightly the sifted flour and turn it into a pan, filling it three quarters full. This cake can be used for layers, rolls, canary pudding, or can be cut into small forms for fancy cakes. Bake slowly about forty minutes.