½ cupful cold water.
3 eggs.
One teaspoonful yeast powder in the flour; flavor to the taste. Mix yolks and sugar, then add the water after the whites (beaten to a stiff froth first), then the flour.—Miss S.
Sponge Cake.
14 eggs.
Weight of 10 in powdered sugar.
Weight of 6 in flour.
Grated rind and juice of 1 lemon.
Beat the yolks of eight eggs very light, then add the sugar and beat again. Put in the juice and grated rind of a lemon, then the whites of fourteen eggs beaten to a stiff froth. Beat all together for fifteen minutes without cessation, stirring in the flour last, barely mixing; do not beat it. Pour into buttered moulds or shapes and bake in a hot oven. A large cake will require fully an hour for baking. If it bakes too fast on top, cover with buttered paper.—Mrs. S. T.
Sponge Cake. (Never fails.)