Cream Sponge Cake

Cream Sponge Cake

Ingredients:
1 cup sugar
11/4 teaspoons

Directions:
baking powder
3 tablespoons cold
water
1/4 teaspoon salt
Chapter XXXI − CAKE 581
The 1918 Fanny Farmer Cookbook
11/2 tablespoons
corn−starch
Whites 4 eggs
1 teaspoon lemon extract
Beat yolks of eggs and water until thick and lemon−colored, add sugar gradually, and beat
two
minutes. 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 or to bake in an angel cake pan.
18
Petit Four
Follow recipe for Cream Sponge Cake. Bake in a shallow pan, cool, and shape, using a small
round cutter. Split, and remove a small portion of cake from the centre of each piece. Fill
cavities of one−half the pieces with whipped cream sweetened and flavored, cover with
remaining pieces, and press firmly together. Nuts or glacé fruits cut in pieces may be added to
cream. Melt fondant, color, and flavor to taste. Dip cakes in fondant, decorate tops with
pistachio nuts, violets, or glacé cherries, and place each in a paper case.
19
Sponge Cake
Yolks 6 eggs
Grated rind
one−half lemon
1 cup sugar
Whites 6 eggs
1 tablespoon lemon
juice