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page 258
ALMOND SPONGE CAKE.
The addition of almonds makes this cake very superior to the usual sponge-cake.
Sift one pint of fine flour; blanch in scalding water two ounces of sweet and
two ounces of bitter almonds, renewing the hot water when expedient; when the
skins are all off wash the almonds in cold water (mixing the sweet and bitter),
and wipe them dry; pound them to a fine, smooth paste (one at a time), adding,
as you proceed, water or white of egg to prevent their boiling. Set them in a
cool place; beat ten eggs, the whites and yolks separately, till very smooth and
thick, and then beat into them gradually two cups powdered sugar in turn with
the pounded almonds; lastly add the flour, stirring it round slowly and lightly
on the surface of the mixture, as in common sponge-cake; have ready buttered a
deep square pan; put the mixture carefully into it, set into the oven, and bake
till thoroughly done and risen very high; when cool, cover it with plain white
icing flavored with rose-water or with almond icing. With sweet almonds always
use a small portion of bitter; without them, sweet almonds have little or no
taste, though they add to the richness of the cake.
Use two heaping teaspoonfuls of baking-powder in the flour.
OLD-FASHIONED SPONGE CAKE.
Two cups of sifted white sugar, two cups of flour measured before sifting, ten
eggs. Stir the yolks and sugar together until perfectly light; add a pinch of
salt; beat the whites of the eggs to a very stiff froth, and add them with the
flour, after beating together lightly; flavor with lemon. Bake in a moderate
oven about forty-five minutes. Baking-powder is an improvement to this cake,
using two large teaspoonfuls.
LEMON SPONGE CAKE.
Into one level cup of flour put a level teaspoonful of baking-powder and sift
it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of
four eggs. Measure a scant cup of white granulated sugar and beat it to a cream
with the yolks, then add the grated rind and a tablespoonful of the juice of the
lemon. Stir together until thick and creamy; now beat the whites to a stiff
froth; then quickly and lightly mix without beating a third of the flour with
the yolks; then a third of the whites; then more flour and whites until all are
used. The mode of mixing must be very light, rather cutting down through the
cake-batter than beating it; beating the eggs makes them light, but beating the
batter makes the cake tough. Bake immediately until a straw run into it can be
withdrawn clean.
This recipe is especially nice for Charlotte Russe, being so light and porous.
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