RECIPES FOR SPONGE CAKE AND ITS VARIATIONS
45. PLAIN SPONGE CAKE.--The ideal proportions for a sponge cake are given in the accompanying recipe and upon these proportions the other recipes are based.
PLAIN SPONGE CAKE
- 4 eggs
- 1 c. sugar
- 1 c. flour
- Juice and rind of 1/2 lemon
Beat the eggs until they are thick and lemon-colored. Add the sugar gradually and continue to beat. Sift the flour several times and fold into the mixture. When the ingredients are thoroughly mixed, add the grated rind and the juice of the lemon, pour into a sponge-cake pan, and bake.
46. COLD-WATER SPONGE CAKE.--The accompanying recipe is a slight variation from the true sponge cake, for it contains leavening other than eggs and a small amount of cold water. No difficulty will be experienced in making a cake according to this recipe if the directions are carefully followed.
COLD-WATER SPONGE CAKE
- 3 eggs
- 1-1/2 c. sugar
- Rind and juice of 1 lemon
- 1/2 c. cold water
- 2 tsp. baking powder
- 1-1/2 c. flour
Beat the eggs until they are thick and lemon-colored. Add the sugar gradually and continue beating. Grate the yellow part from the lemon rind and add it with the juice. Pour in the cold water, continuing to beat. Sift in the baking powder with the flour and add to the egg mixture. Pour into a sponge-cake pan and bake.
47. HOT-WATER SPONGE CAKE.--Hot water and leavening in the form of soda and cream of tartar are used in the accompanying recipe for sponge cake. The texture is not just the same as that of a plain sponge cake, but if the recipe is carefully followed an excellent cake will be the result.