FoodNetArchive

Boston Cooking-School cook book

1896

Page 269 · 6 recipe records on this page

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix (To Mix Sponge Cake, p. 647). Bake 35 minutes in moder- ate oven (350° F.). ph POTATO-FLOUR SPONGE CAKE 4 egg whites 1% tablespoon lemon juice 4 egg yolks 14 cup potato flour 34 cup sugar -1 teaspoon baking powder - YY teaspoon salt✪ Potato-Flour Sponge Cake Mix (To Mix Sponge Cake, p. 647). Bake 30 minutes in mod- erate oven (350° F.). . CHOCOLATE SPONGE CAKE Use any Sponge Cake recipe, but substitute 34 cup flour and \{ cup cocoa for each cup of flour called for. ‘ae 652 THE BOSTON COOKING-SCHOOL COOK BOOK CREAM SPONGE CAKE 4 egg whites 1 teaspoon lemon extract 4 egg yolks 1% tablespoons cornstarch 1 cup sugar 1 cup flour less 1144 tablespoons 3 tablespoons cold water 114 teaspoons baking powder V4 teaspoon salt✪ Cream Sponge Cake Mix (To Mix Sponge Cake, p. 647). Bake. 30 minutes in mod- erately slow oven (325° F.). This mixture is excellent for layer cake, loaf or small cakes. oe oa Cream Sponge for a Birthday with Bright Wooden Birds Feeding on Tiny Candy “ Seeds”? JELLY ROLL Line bottom of a dripping pan with paper; butter paper and sides of pan. Cover bottom of pan with Cream Sponge mixture and spread evenly. Bake 12 minutes in moderate oven (350° F.). Do not overbake. Turn on paper sprinkled with powdered sugar. Remove bottom paper quickly; cut off thin strips from sides and ends of cake. Spread with jam or jelly beaten enough to spread easily✪ Jelly Roll. Roll. Roll in paper until serving time. Work quickly or cake will crack. GRATAN MOCHA Bake Cream Sponge Cake mixture in 2 buttered, round, deep layer-cake tins. Put between layers whipped cream sweetened AP TSE a LOAF AND LAYER CAKES 653 and flavored with strong coffee or coffee essence. Garnish top with cream, forced through a pastry bag and tube, and glacéed pineapple, cherries, and Angelica. MOCHA CAKE Bake Cream Sponge Cake in angel-cake pan, adding to mixture ¥ cup English walnut meats, broken in pieces. Cool, split, fill with French Coffee Cream Filling (p. 676). Cover top with Con- fectioners’ Frosting (p. 678), flavored with coffee essence or instan- taneous coffee. VIENNA CAKE Make Cream Sponge Cake, using 6 egg whites. Bake in angel- cake pan. Remove from pan, cool, and cut crosswise in 4 layers of equal thickness. Make Mocha Filling (p. 675) and flavor 14 of it with 1 ounce melted sweet chocolate. Put chocolate part between top and bottom layers. Put the other part in center and over top and sides of cake. Sprinkle entire frosted surface with Nut Brittle (p. 29) or toasted almonds, cut in thin slices. ORANGE SPONGE CAKE 3 eggs 1 cup finely sifted sugar Grated rind 1 orange 144 cups flour Juice 1 orange Y% teaspoon salt 1 tablespoon lemon juice 1 teaspoon baking powder✪ Orange Sponge Cake Beat egg whites until stiff, add 14 cup sugar, and set aside. Mix orange and lemon juice and enough cold water to make 4% cup, add to yolks with orange rind. Beat until light and add 4% cup sugar. Cut and fold mixtures together. Fold in flour mixed and sifted with salt and baking powder. Bake 1 hour in moderately slow oven (325° F.) in angel-cake pan. SUNSHINE CAKE 10 egg whites 1 teaspoon lemon or almond extract 11% cups powdered sugar 1 cup pastry flour 7 egg yolks 7% teaspoon cream of tartar✪ Sunshine Cake Mix (To Mix Sponge Cake, p. 647). Bake 50 minutes in moder- ate oven (350° F.). If desired, frost with Maraschino Frosting (p. 681). 654 THE BOSTON COOKING-SCHOOL COOK BOOK MARBLE SPONGE CAKE 114 cups egg whites (about 9) VW teaspoon vanilla 1 teaspoon cream of tartar 6 egg yolks 1% cups sifted sugar 24 cup pastry or cake flour Y cup pastry or cake flour, sifted (for yellow part) 5 times (for white part) 1 teaspoon orange extract Y% teaspoon salt✪ Marble Sponge Cake