Tuesday, January 15, 2008

Genuine Old-Time Sponge Cake from 1907 Pure Foods Cookbook

**** Source: 1907 Pure Foods Cook Book

The weight of the eggs in sugar and half their weight in flour. This enables you to make a cake of any size you desire. The usual proportion for one loaf, by measure is four large or five small eggs, one cup of fine granulated sugar, and one cup of sifted pastry flour, the grated rind and juice of half a lemon. Beat yolks till thick and very creamy, add sugar, and beat till light colored; add lemon. Beat whites till stiff and nearly dry, and fold them in with care so as not to break down the bubbles, sift in the flour lightly, and fold over (not stir) till just barely covered. Bake in a moderate oven from forty to fifty minutes. You will look far to find a better sponge cake than this when properly made and baked.


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