20
STANDARD SPONGE CAKE
Beat until thick and

lemon-colored......, 4 egg yolks

Beat in gradually. ...144 cup sugar

|.” Re ee pe Ae 24 tablespoon lemon
juice

in which is steeped...14 teaspoon lemon
rind (grated)

Sift and measure..... 24 cup pastry flour
Sift 5 times.

Beat stiff but not dry..4 egg whites
WEES hie 805 eae Few grains salt

Beat in gradually....144 cup sugar

_ Carefully fold egg whites into yolks; when
blended, sift flour over mixture and blend it in.

Turn into an ungreased tube pan (that has |

never been greased); or a square pan. For
the tube pan bake in a slow oven, 275° F.,
about 1 hour; temperature may be raised to
300° F. during final quarter of cooking period.
For the square pan, bake 45. to 60 minutes.

CHOCOLATE. SPONGE CAKE

Melt 1 ounce (1 square) bitter chocolate
over hot but not boiling water; stir carefully

into yolk-and-sugar mixture of Standard |

Sponge Cake, before folding in the egg whites.
Omit lemon juice and rind.

SPICED SPONGE CAKE

Sift with the flour 24 teaspoon cinnamon,
¥% teaspoon each ground clove and allspice,
14 teaspoon grated nutmeg. Omit the lemon
juice and rind.

FILLED SPONGE CAKES

_At serving time, split the sponge cake
lengthwise with a sharp knife. Fill gener-
ously as suggested:

(a) Plain Sponge—Lemon or orange filling
or fresh fruit, whipped cream filling.

(b) Chocolate Sponge — Seven - minute
frosting, Lady Baltimore filling, or gelatine
cream filling.

(c) Spiced Sponge Cake—Seven-minute

frosting, Lady Baltimore filling, orange filling.

Orange Filling, Lemon Filling, page 23.
Lady Baltimore, page 24.

Fruited Cream, page 24.

Gelatine Cream, page 24.
Seven-Minute Frosting, page 27.

and beat until whites

The Easy Way Cake Book

ANGEL CAKE

P of

. Sift and measure..... 34 cup pastry flour —

Sift 5 times.

_ Beat with wire whisk
_ ona flat platter until

| SHR. SS cs Ek eat 1 cup eg¢ whites, _
(8 to 10 eggs)
WiEy bcs 5 xs ici we +4 teaspoon salt —
POG cine anttneten ade 1 teaspoon cream of |
tartar

will hold a_ table-

spoon upright.

Sift and measure..... 1 cup finely granu-
lated sugar oe

Fold lightly, 2 table-

spoons at a time, into

egg whites.

Sift flour a couple of

spoonfuls at a time,

over egg mixture and

fold in lightly.

yi. > ST ed oe 24 teaspoon vanilla
} 4% teaspoon almond
essence |

Use fewest possible motions to blend ‘the
ingredients, so as not to break down airy
mass. Turn into tube pan, that has never
been greased, filling half way. Bake in slow
oven, 300° F., 50 to 75 minutes (depending
on shape and depth).

Invert pan over cake rack and allow cake
to hang suspended in pan until cold, then
loosen edges carefully and shake out cake.

SPICED ANGEL CAKE |

Sift with the pastry flour: I teaspoon
cinnamon, 4 teaspoon each ground
clove and allspice, 144 teaspoon grated nut-
meg, otherwise following the recipe for White
Sponge Cake or Angel Food. Cover the
whole cake with white or delicately tinted
confectioner’s icing or butter icing, and dust
lightly with powdered cinnamon.

ANGEL NUT CAKE >

Along with the last measure of the pastry
flour in an Angel Cake, fold into mixture
1% cup finely chopped walnuts, pecans,
blanched almonds, Brazils or filberts.

FRUITED ANGEL CAKE

With the last of the pastry flour in an
Angel Cake, fold into mixture 144 cup washed
and well-dried currants, or chopped candied
cherries or cherries and nutmeats.