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Classic
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page 72
SPONGE-CAKE.
Four eggs, whites and yolks beaten separately, two tea-cups powdered sugar, half
cup corn starch, two cups sifted flour, two tea-spoons baking-powder; mix well
together the flour, corn starch, and baking-powder, and add to the eggs and
sugar; pour over the whole, stirring briskly, one tea-cup boiling water; flavor
as you like. Put in two pans about one inch and a half deep (like jelly-pans),
then put between the two cakes when done, a layer of blackberry jam. Bake
carefully in a well-heated oven.
THREE-PLY CAKE.
One half cup butter, two cups sugar, three of flour, one of cold water, three
eggs, tea-spoon baking-powder; take out about one-third in another dish and add
to it one cup raisins, one of currants, a little citron, table-spoon molasses;
spice to taste. Bake in three layers and join while warm either with currant
jelly or white icing with the fruit layer in center.--Mrs. G. F. Hanford,
Harlem, N. Y.
THANKSGIVING CAKE.
Make batter as for cocoa-nut cake (Miss Nettie Miller's). Bake five layers in
jelly-tins; make frosting of whites of three eggs, three tea-spoons
baking-powder, and three-fourths pound of pulverized sugar; with frosting for
first layer mix rolled hickory-nut meats, with that for second layer mix
fine-sliced figs, for third with hickory-nut meats, for fourth with figs, and on
the top spread the plain frosting, and grate cocoa-nut over thickly.--Mrs. J. S.
Robinson.
VELVET SPONGE-CAKE.
Two cups sugar, six eggs leaving out the whites of three, one cup boiling hot
water, two and one half cups flour, one table-spoon baking-powder in the flour;
beat the yolks a little, add the sugar and beat fifteen minutes; add the three
beaten whites, and the cup of boiling water just before the flour; flavor with a
tea-spoon lemon extract and bake in three layers, putting between them icing
made by adding to the three whites of eggs beaten to a stiff froth, six
dessert-spoons of pulverized sugar to each egg, and lemon to flavor.--Mrs. Wm.
Brown, Massillon.
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