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Classic
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page 146
the butter and flour; beat all well together; add a little brandy or wine, and
nutmeg. Bake carefully in a large pan. Do not have the oven hotter on the top
than at the bottom, for the cake must be allowed to rise. Then bake from the
bottom. This is a superior way of making cake, and if properly baked is
delicious.
MAIZENA CAKE
Half a pound of butter rubbed to a cream with one pound of powdered sugar, six
eggs beaten lightly and one pound of corn starch. Flavor and bake in small patty
pans.
A GENERAL RULE FOR MAKING SPONGE CAKE
Take of sugar the weight of the eggs used, and half the weight of flour; beat
the yolks and sugar together, then add the flour, and, lastly, the whites,
having first beaten them to a high froth; then stir them thoroughly together,
put into a paper-lined basin, or pan, and bake in a quick oven. The cake may be
flavored with lemon, rose, or vanilla extracts, and a little nutmeg, or with a
little brandy. Pounded almonds or grated cocoanut, may be added to sponge cake
mixture.
BOILED SPONGE CAKE
Put three quarters of a pound of loaf sugar in a stew pan with nearly half a
pint of water, and the peel of a lemon cut very thin; let it simmer twenty
minutes. Beat the yolks of eight eggs, and the whites of four, for ten minutes;
then pour in the boiling syrup, and beat it well for half an hour. Have your
cake pan well greased and a paper in the bottom. Stir gently into the mixture
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