Classic Sponge Cake

Classic Sponge Cake

Ingredients:
1 cup flour
1/4 teaspoon salt

Directions:
Beat yolks until thick and lemon−colored, add sugar gradually, and continue beating, using
egg−beater. Add lemon juice, rind, and whites of eggs beaten until stiff and dry. When whites
are partially mixed with yolks, remove beater, and carefully cut and fold in flour mixed and
sifted with salt. Bake one hour in a slow oven, in an angel cake pan or deep narrow pan.
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Genuine sponge cake contains no rising properties, but is made light by the quantity of air
beaten into both yolks and whites of eggs, and the expansion of that air in baking. It requires a
slow oven. All so−called sponge cakes which have the addition of soda and cream of tartar or
baking powder require same oven temperature as butter cakes. When failures are made in
Sunshine and Angel Cake, they are usually traced to baking in too slow an oven, and
removing
Chapter XXXI − CAKE 582
The 1918 Fanny Farmer Cookbook
from oven before thoroughly cooked.
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Sunshine Cake
Whites 10 eggs
1 teaspoon lemon
extract
11/2 cups powdered
sugar
1 cup flour
Yolks 6 eggs
1 teaspoon cream
of tartar
Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating; then add
yolks
of eggs beaten until thick and lemon−colored, and extract. Cut and fold in flour mixed and
sifted
with cream of tartar. Bake fifty minutes in a moderate oven in an angel−cake pan.
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Mocha Cake
To one−half recipe for Sunshine Cake add one−half cup English walnut meats broken in
pieces.
Bake in a mediumsized angel−cake pan; cool, split, and fill with whipped cream sweetened
and
flavored with coffee essence. Cover top with Confectioners’ Frosting, flavored with coffee
essence.
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