The international cook book

New England Sponge Cake 6 eggs yi teaspoon salt I cup sugar 2 tablespoons lemon jviice I cup flour I tablespoon water Separate the eggs. Beat yolks until thick and lemon colored. Add sugar gradually. Beat thoroughly. Add lemon juice and water. Add salt to flour. Combine mixtures. Mix smooth. Fold in stiffly beaten egg whites. Pour into an ungreased tube tin. Bake in a slow oven (275° F. to 350° F.) for one hour. In- crease heat gradually after the first fifteen minutes. Invert tin. RECIPES 121 Let cake cool. Remove carefully with a spatula. Dust wdth confectioners' sugar. English Sponge Cake 6 eggs Yi, teaspoon salt I cup flour I tablespoon lemon jiuce 1 cup sugar Grated rind i lemon Beat the egg whites until stiff. Add half the sugar. Beat the egg yolks until thick and lemon colored. Gradually add the remainder of the sugar, lemon juice, and grated rind. Fold the egg yolk mixture into the egg whites. Then fold in the flour and salt. Put into ungreased tube tin and bake in slow oven (275° to 350° F.), for one hour. Increase the heat gradually after the first fifteen minutes. Invert cake and let cool. Re- move with spatula. Dust with powdered sugar. Inexpensive Sponge Cake 2 eggs I cup flour yi. teaspoon salt yi cup water lyi. cups sugar 2 teaspoons baking p)owder Beat eggs. Add the sugar and salt. Beat thoroughly. Add the flour mixed with the baking powder. Add the water. Add one teaspoon lemon juice. Mix well. Bake in tube pan in moderate oven (350° F.) for forty-five minutes. Chocolate Sponge Cake 2 cups sugar 2 teaspoons baking powder 4 eggs I cup flour I cup milk I teaspoon vaniUa }4. teaspoon salt K poimd chocolate Separate eggs. Beat yolks and add sugar. Mix thoroughly. Heat milk and chocolate until chocolate melts. Cool. Mix the dry ingredients. Add alternately with milk and chocolate to the first mixture. Fold in stiffly beaten egg whites. Add vanilla. Bake in a greased and flour-dusted cake pan one hour in a slow oven (325° F.). Remove cake from pan and dust with confectioners' sugar before serving. 122 THE INTERNATIONAL COOK BOOK Sunshine Cake Whites of lo eggs i teaspoon lemon juice Yolks of 6 eggs i cup flour i>i cups confectioners' sugar i teaspoon cream of tartar Beat whites of eggs stiff and dry. Add sugar and continue beating. Beat yolks of eggs until thick and lemon colored. Combine mixtures. Add lemon. Fold in flour which has been mixed with cream of tartar. 'Mix until smooth. Pour into an ungreased tube tin. Bake one hour in a slow oven (275° to 350° F.). Increase heat gradually after first fifteen minutes. Invert cake until cool. Remove carefully with a spatula. Dust with confectioners' sugar. Glorified Svmshine Cake J4 cup sifted flour }4 cup of water ^ teaspoon cream of tartar 5 egg whites (stiffly beaten) X teaspoon salt 5 egg yolks (beat until creamy) i^ cups sugar i teaspoon vanilla