Sponge Cakes
| PAGE | |
|---|---|
| American Sponge Cake | 11 |
| Berwick Sponge Cake | 11 |
| Gateau de Savoie | 12 |
| Milanese Cake | 13 |
| Sponge Cake | 13 |
General Directions
In making sponge cakes, beat the yolks till creamy and thick. Add the sugar gradually, beating all the time. Add the flavouring. Beat the whites until perfectly dry and very stiff. Stir them lightly in. Sift in the flour and mix as lightly as possible. Do not beat after the flour is added. Line the tins with greased paper and bake at once.
*American Sponge Cake
³⁄₄ lb. powdered sugar
¹⁄₂ lb. flour
7 eggs
Grated rind of a lemon
3 tea-spoons lemon juice
1 gill cold water
Break the eggs in a basin leaving out the whites of two. Add to the eggs the lemon peel and juice. Boil the sugar and water together until clear. Pour the syrup gently over the unbeaten eggs, and beat quickly and well for fifteen minutes. Sift the flour three times and stir it lightly into the mixture. Bake in square flat tins. Use the whites to make an icing.
Berwick Sponge Cake
6 eggs
9 ozs. powdered sugar
12 ozs. sifted flour
2 even tea-spoons cream of tartar
1 even tea-spoon carbonate of soda
1 lemon
Beat the eggs, yolks and whites together, with the sugar until very light. This should take about half-an-hour. Take half of the flour and sift it gradually into the eggs and sugar. Mix the cream of tartar with a gill of water, and add it to the mixture. Beat for a minute. Add the rest of the flour and the juice and rind of the lemon. Add a little salt. Mix well. Dissolve the carbonate of soda in four table-spoons of hot water. Stir it carefully in. Beat again. Bake in large square or oblong tins in a quick oven.
*Gateau de Savoie
¹⁄₂ lb. powdered sugar
12 yolks of eggs
6 whites ”
1 whole egg
5 ozs. potato flour
5 ozs. finest flour
The grated peel of a lemon and a half
Grate the lemon very finely. Mix it thoroughly with the sugar. Set it where it will become very dry. Dry the flours and sift them.
Beat the yolks, the whole egg and the sugar together until very light and creamy. This should take about half-an-hour. Then sift in the flour and potato flour gently, and beat lightly with a whisk. Add the whites, which should be whisked to a stiff froth. Mix lightly.
Butter a mould and sprinkle powdered sugar in it. Pour the mixture into it gently. Set the mould in a moderate oven, over a tin containing hot ashes, and put a piece of greased paper over the cake. Bake for about an hour.
Milanese Cake
4 eggs
Their weight in sugar
2 ozs. flour
2 ozs. potato flour
Juice and rind of half a lemon
Handful of sultanas
Set aside two whites, and whisk them to a stiff froth. Put the flour and sugar in a basin. Mix them. Make a hole in the centre, break the eggs into it. Mix altogether and beat for quarter of an hour. Add the beaten whites, a large handful of sultanas, and the lemon. Bake three quarters of an hour in a well greased mould in a moderate oven.
*Sponge Cake
4 eggs
Their weight in powdered sugar
The weight of two eggs in flour
Put the sugar (with which should be included several lumps which have been well rubbed on a lemon and then crushed) into a basin and break the eggs on to it. Beat with a steel carving fork until the mixture becomes thick and creamy, which should take from twenty to thirty minutes. Stir in the flour as lightly as possible. Put into a tin lined with buttered paper, and bake at once in a moderate oven.