POTATO-FLOUR SPONGE CAKE
- 5 egg whites
- 1-1/2 c. sugar
- 1/2 c. water
- 2/3 c. potato flour
- 1/3 c. wheat flour
- 1/2 tsp. cream of tartar
- 1 tsp. lemon extract
Beat the egg whites until stiff. Cook the sugar and water until the sirup threads. Add this sirup to the egg whites and beat well. Sift the potato flour, wheat flour, and cream of tartar three times, and then fold into the mixture. Add the flavoring, turn into a pan, and bake for about 40 minutes.
53. SPONGE CAKE WITH POTATO FLOUR.--The accompanying recipe for sponge cake contains honey for part of the sweetening, both the yolks and the whites of the eggs, and potato flour. When sugar and wheat flour are scarce, this is a very good cake to make.
SPONGE CAKE WITH POTATO FLOUR
- 1/2 c. honey
- 1/2 c. granulated sugar
- 1/2 c. water
- 5 eggs
- Grated rind and juice of 1/2 lemon
- 1/2 c. potato flour
Boil the honey, sugar, and water to the soft-ball stage. Separate the eggs, beat the yolks until thick and lemon-colored, and then beat the sirup into them. Add the grated lemon rind and juice, stir in the potato flour, and finally fold in the whites of the eggs, beaten very light. Bake in a tube pan for about 50 minutes.
BUTTER CAKES AND THEIR PREPARATION
METHOD OF PROCEDURE