ADVENTURES IN COOKING 191

SPONGE CAKE

4 eggs separated 1 tsp grated lemon rind 1 cup fine sugar 14 tsp almond extract 1 cup sifted cake flour 14 tsp vanilla extract 14 tsp salt 1 tsp baking powder

4 tbsp cold water

Beat egg yolks. Add sugar gradually beating well between each addition. Add grated rind and flavoring. Beat egg whites until foamy, add baking powder to whites, continue beating until in peaks, combine mixture. Pour into 9” tube pan and bake in slow oven 325° for 50 or 60 minutes, or until no imprints remain when lightly touched. Invert on wire rack and let cool. Ice as desired.

HOT MILK SPONGE CAKE

1 cup sugar 1 cup cake flour 4 eggs at room temperature 1 tsp baking powder 6 tbsp scalding milk salt

Sift flour, baking powder and salt 5 times. Beat eggs very thoroughly until all bubbles are very small. Add sugar gradually and continue to beat. Add flour and scalding milk alternately and fold in after each addition. Add flavouring if desired. Bake in ungreased pan for about 30 minutes.

JELLY ROLL

3 eggs 2 tsp baking powder 1 cup sugar (scant) 14 tsp salt

2 tbsp milk 1 tbsp lemon juice 1 cup flour fruit jelly

Sift flour and measure. Sift with baking powder and salt 5 or 6 times. Separate eggs beating whites until stiff but not dry, add half sugar (fine) gradually. Beat yolks until thick, adding the half of sugar.

Add lemon juice, fold into white mixture, combine the flour with the egg mixture, avoid beating. Grease a long shallow pan, the batter should not be more than 44” deep. Bake 12 minutes (325-50°) watching closely. Remove from pan onto cloth and spread with jelly and roll quickly, wrap in cloth to hold shape.

JELLY ROLL

1 cup sugar 2 tsps baking powder

3 large eggs (separated) Y% tsp salt

4 cup water 3 egg whites (stiffly beaten)

114 cups flour Mix as directed. Bake in a long shallow pan. Bake in hot oven 15 to 20 minutes. Immediately remove from pan and place on damp cloth, trim edges, spread jelly and roll. Leave in damp cloth for 10 minutes then remove to serve.

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