Page:The Boston cooking-school cook book (1910).djvu/579

 Hot Water Sponge Cake

Yolks 2 eggs 1 cup sugar 3/8 cup hot water or milk 1/4 teaspoon lemon extract Whites two eggs 1 cup flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt

Beat yolks of eggs until thick and lemon-colored, add one-half the sugar gradually, and continue beating; then add water, remaining sugar, lemon extract, whites of eggs beaten until stiff, and flour mixed and sifted with baking powder and salt. Bake twenty-five minutes in a moderate oven in a buttered and floured shallow pan.

Cheap Sponge Cake

Yolks 3 eggs 1 cup sugar 1 tablespoon hot water 1 cup flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt Whites 3 eggs 2 teaspoons vinegar

Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and continue beating; then add water, flour mixed and sifted with baking powder and salt, whites of eggs beaten until stiff, and vinegar. Bake thirty-five minutes in a moderate oven, in a buttered and floured cake pan.

Cream Sponge Cake

Yolks 4 eggs 1 cup sugar 3 tablespoons cold water 1-1/2 tablespoons corn-starch Flour 1-1/4 teaspoons baking powder 1/4 teaspoon salt Whites 4 eggs 1 teaspoon lemon extract

Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and beat two minutes; then add water. Put corn-starch in a cup and fill cup with flour. Mix and sift corn-starch and flour with baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake thirty minutes in a moderate oven. This is an excellent mixture to use for whipped cream pies.