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Classic
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page 147
5/8 of a pound (which is ten ounces) of sifted flour; pour the batter
immediately into the pan, and bake in a rather quick oven about half an hour.
Have the oven in baking order before you put the flour in, as sponge cake will
be tough if it is not baked immediately the flour is added, and it should not be
beaten after the flour is stirred in. This is one secret of having fine light
sponge cake.
JENNY'S SPONGE CAKE
Beat ten eggs separately, put the yellow with a pound of sifted fine sugar in a
bowl; beat it again very light, and then put in the whites; last of all stir in
half a pound of flour, but do not beat the batter after the flour is stirred in.
Flavor with lemon or orange-flower water. Pour the mixture into pans lined with
buttered paper, and do not place more than one and a half inches of batter in
each pan. Bake twenty minutes. If the oven is too hot, be sure and cover the top
of the pans with a paper or pasteboard, to prevent scorching.
WHITE SPONGE CAKE
The whites of ten eggs, beaten to a froth; one tumbler of sifted flour, one and
a half tumblers of sifted white sugar, half a teaspoonful of cream of tartar,
and a pinch of salt; stir the cream of tartar and salt well into the flour. Add
the sugar to the whites first, then last of all stir in the flour very lightly,
and flavor with any delicate extract, and bake immediately. No soda required.
SPONGE GINGER BREAD
One cup of sour milk, one cup of molasses, one-half cup of butter, two eggs, one
and a half teaspoons of
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Classic
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