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SPONGE CAKE

(Cakes) - (The International Jewish Cook Book)







Weigh any number of eggs, take the same weight of sugar and one-half the
weight of flour; the grated rind and juice of one lemon to five eggs.
For mixing this cake, see the directions given in "To Bake Cakes"; the
mixture should be very light and spongy, great care being used not to
break down the whipped whites. The oven should be moderate at first, and
the heat increased after a time. The cake must not be moved or jarred
while baking. The time will be forty to fifty minutes according to size
of cake. Use powdered sugar for sponge-cake. Rose-water makes a good
flavoring when a change from lemon is wanted.

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SPONGE CAKES.

Mix six eggs, half the whites, half a pound of lump sugar, half a
pound of flour, and a quarter of a pint of water, which should be
strongly flavoured by lemon peel having been in it for some hours;
the sugar and water should boil up together, and poured over the eggs
after they have been well whisked, which must be continued while the
liquid is being poured over them, and until they become quite thick
and white, then stir in the flour, which must be warm and dry. Pour
the mixture into a couple of cake tins, and bake in a gentle oven.

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SMALL SPONGE CAKES

Separate the whites and yolks of four eggs, beat the whites stiff, and
beat into them one-half cup of granulated sugar. Beat the yolks to a
very stiff froth and beat into them one-half cup of granulated sugar.
This last mixture must be beaten for exactly five minutes. Add the juice
and grated rind of one small lemon; beat yolks and whites together well,
then stir in very gently one scant cup of flour that has been sifted
three times. Remember that every stroke of the spoon after the flour is
added toughens the cake just that much, so fold the flour in just enough
to mix well. If baked in small patty pans they taste just like lady
fingers. Bake twenty or twenty-five minutes in moderate oven.

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SPONGE CAKE, No. 1

Take eight eggs, one pound of granulated sugar, grated rind of a lemon,
and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind
together until very light, to about the thickness of a custard, then add
the meal, stirring it in without much beating. Bake in a moderately
quick oven one-half hour.

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SPONGE CAKE, No. 2

Take eight eggs, one and one-half cups of granulated sugar, one cup of
mixed matzoth-meal and potato flour and flavoring to taste.
Beat the yolks of the eggs and the sugar together until very light. Then
add the flavoring, matzoth-meal and potato flour and last of all the
whites of the eggs beaten to a stiff froth. Stir lightly and bake in a
moderately quick oven.

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POTATO FLOUR SPONGE CAKE

Separate the whites and yolks of nine eggs. Beat the whites of seven
eggs very stiff. To the well-beaten yolks of nine eggs and the whites of
two, add one and three-quarter cups of sugar and juice and rind of one
lemon. Beat thoroughly, add one scant cup of potato flour, and beat
again. Now fold in the beaten whites very carefully, and bake slowly in
a moderate oven. Bake forty to fifty minutes. Nice for invalids.
STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL
Beat until very light the yolks of four eggs and three-quarters of a cup
sugar; add rind of one-half lemon, a pinch of salt, one-half cup of
sifted matzoth meal, and last the stiffly-beaten whites of the eggs.
Bake in two shallow square pans in a moderate oven.
When cold lay a cake on a platter, spread thickly with strawberries that
have been well sugared. Put the other cake on top. Spread over the top
and sides with cream that has been sweetened, flavored and whipped very
stiff.

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MARY'S RECIPE FOR "HOT MILK" SPONGE CAKE

For this cake was used:
2 cups granulated sugar.
4 eggs.
2-1/8 cups flour.
1-1/2 teaspoonfuls of baking powder.
1 cup boiling hot milk.
Separate the eggs, place yolks in a bowl, add the sugar and beat until
creamy.
Add the stiffly beaten whites of eggs alternately with the sifted
flour and baking powder; lastly add the cup of boiling hot milk;
should the milk not be rich, add one teaspoon of butter to the hot
milk. The cake batter should be thin as griddle cake batter, pour into
a tube pan and place at once in a _very moderate_ oven; in about 15
minutes increase the heat and in about 25 minutes more the cake, risen
to the top of pan, should have commenced to brown on top.
Bake from 15 to 20 minutes more in a moderately hot oven with steady
heat; when baked the top of the cake should be a light fawn color and
texture of cake light and fine grained.
Mary was told by her Aunt that any sponge cake was improved by the
addition of a teaspoon of butter, causing the sponge cake to resemble
pound cake in texture.

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AUNT SARAH'S EXTRA FINE LARGE SPONGE CAKE

2 cups granulated sugar.
2-1/4 cups of flour.
3/4 cup of boiling water.
4 large eggs.
2 even teaspoonfuls baking powder.
1 teaspoonful lemon juice.
Put whites of eggs in a large mixing bowl and beat very stiff. Add
sugar (sifted 3 times), then add the well-beaten yolks, flour (sifted
3 times with baking powder), add lemon juice. Lastly, add the hot
water. Bake about 50 minutes in a tube pan in a moderately hot oven
with a steady heat. Stand a pan of hot water in the upper rack of oven
if the oven is quite hot. It improves the cake and causes it to be
more moist. This is an excellent sponge cake and easily made, although
the ingredients are put together the opposite way cakes are usually
mixed, with the exception of angel cake. When this cake was taken from
oven, powdered sugar was sifted thickly over the top. Use cup holding
1/2 pint, as in all other cake recipes.

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SUNSHINE SPONGE CAKE

1 cup granulated sugar.
Whites of 7 small fresh eggs and 5 yolks.
2/3 cup of flour, or scant cup of flour.
1/3 teaspoonful cream of tartar and a pinch of salt.
Beat the yolks of eggs thoroughly, then beat the whites about half;
add cream of tartar and beat until very stiff. Stir in sugar sifted
lightly through your flour sifter. Then add beaten yolks, stir
thoroughly, sift the flour five times. The last time sift into the
batter, stirring only enough to incorporate the flour. Bake in a tube
pan from 40 to 50 minutes in a very moderate oven. This is a
particularly fine cake, but a little difficult to get just right.
Place cake in a cool oven; when cake has risen turn on heat. This cake
should be baked same as an angel cake.

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CHEAP SPONGE CAKE

1-1/4 cups granulated sugar.
4 eggs.
1-1/2 cups flour.
4 tablespoonfuls boiling water.
1-1/4 teaspoonfuls baking powder.
Pinch of salt; flavor to suit taste.
Cream yolks and sugar thoroughly, then add the stiffly beaten whites
of eggs, then flour, then boiling water. Bake in a tube pan about 40
minutes. This is a very easily made cake, which seldom fails and was
bought with a set of "Van Dusen cake pans," which Aunt Sarah said:
"She'd used for many years and found invaluable."

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SMALL SPONGE CAKES

For these small cakes take 6 eggs, 1 cup of sugar and 3/4 cup of flour
and 1/2 teaspoonful of baking powder, a pinch of salt, flavor with
lemon. Beat yolks of eggs separately, then add sugar and beat to a
cream, then add the stiffly beaten whites of eggs alternately with the
sifted flour and baking powder; add a pinch of salt and flavoring.
Bake in small muffin tins in a very moderate oven.









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