Sponge Cake.
Yolks 3 eggs.
½ cup sugar.
½ tablespoon lemon juice.
Few gratings lemon rind.
Whites 3 eggs.
½ cup flour.
⅛ teaspoon salt.
Beat yolks of eggs until thick and lemon colored, and add sugar, gradually, while beating constantly. Add lemon juice, rind, and whites of eggs beaten until stiff and dry, folding rather than stirring mixture to keep in as much air as possible; then cut and fold in flour mixed and sifted with salt. Bake forty minutes in a small deep cake pan. The cake should begin to rise during the first ten minutes, continue rising, and begin to brown during the second ten minutes; continue browning during the next ten minutes, and in the last ten minutes finish baking and shrink from the pan. The success of a sponge cake depends upon the amount of air beaten into the eggs and the expansion of that air during baking. A slow oven is necessary for the baking of a genuine sponge cake. So-called sponge cake recipes which call for baking powder require a moderate oven.
Plain Cake.
1½ tablespoons butter.
¼ cup sugar.
½ egg.
2 tablespoons milk.
7 tablespoons flour.
½ teaspoon baking powder.
Few grains salt.
Cream the butter, add sugar, gradually, and egg well beaten. Mix and sift flour, baking powder, and salt, and add to first mixture alternately with milk. Bake in buttered and floured individual tins, in a moderate oven, twenty minutes. This recipe makes three cakes.
Cream Cakes.
¼ cup butter.
½ cup boiling water.
2 eggs.
½ cup flour.
Put butter and water in saucepan and place on front of range. As soon as boiling point is reached, add flour
