Add flavoring and
fold in the beaten whites of eggs. Bake in two greased layer tins in
moderate oven about 25 minutes. Put Butterscotch Filling page 18
between layers and on top of cake.
SPONGE CAKE
6 eggs
1 cup granulated sugar
Rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Dr. Price's Baking Powder
1/2 teaspoon salt
Beat egg yolks with wire whip until thick; add gradually sugar which
has been sifted, then grated lemon rind, lemon juice and 1/2 beaten
whites; mix well; carefully fold in flour which has been sifted with
baking powder and salt; mix in remainder of egg whites. Bake in
ungreased tube pan in moderate oven 35 to 45 minutes. When cake
shrinks from pan remove from oven and turn upside down on cake cooler.
It will gradually come out of pan.
SPONGE CAKE II
1 cup sugar
1 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1/8 cup cold water
1 teaspoon vanilla extract or other flavoring
Boil sugar and water until syrup spins a thread; add slowly to stiffly
beaten whites of eggs, beating until mixture is cold; sift together
three times, flour, salt and baking powder; beat yolks of eggs until
thick; add a little at a time, flour mixture and egg yolks,
alternately to white of egg mixture; stirring after each addition; add
one-eighth cup cold water and flavoring; mix lightly.
Pages:
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51