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SPONGE CAKES

(General Remarks.) - (The Jewish Manual)







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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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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