Sponge Cake

Subject: Sponge Cake Sun Nov 09, 2008 10:11 pm

Sponge Cake

4 eggs
1 cup sugar
1-1/2 cups flour
1 teaspoon baking powder
3/4 cup water
1 teaspoon vanilla

Sift the sugar
Then sift the baking powder with 1/2 cup flour
Sift the sugar and add gradually to the well beaten yolks, beating constantly
Add the flavoring the water and one cup of flour
Sift the baking powder with 1/2 cup flour and add to the batter
Fold in the stiffly beaten whites
Pour into a special sponge cake pan
Ungreased, and bake for 30 to 45 minutes in a moderate oven
When baked, invert the pan and cool
Remove from the pan and serve top side down,
Sprinkled with powdered sugar

From Chicago Evening American Cookbook 1932

Subject: Re: Sponge Cake Sun Nov 09, 2008 10:14 pm

Sponge Cake

6 eggs, separated

1/2 teaspoon cream of tartar

1/2 cup cold water

2 tablespoons lemon juice

2 tablespoon liquid sweetener

1 tablespoon vanilla

1 1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Beat egg whites until foamy; add cream of tartar and continue beating until stiff but not dry

Beat yolks until thick and lemon colored, about 5 minutes.

Combine water, lemon juice, sweetener and vanilla

Combine flour, baking powder and salt

Add alternately with liquid to yolks.

Beat at medium speed 2 minutes

Thoroughly fold yolk mixture into beaten whites

Bake in ungreased 9 to 10 inch tube pan at 325 F for 55 to 60 minutes

Invert and let stand until completely cooled

Makes 12 servings

» Economical Sponge Cake
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» Brunch Cake (also known as Hurricane Cake)
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