Sponge Cake

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.





SPONGE CAKE.

Photo: stu_spivack

Three cups granulated sugar, seven eggs, beaten separately, one cup lukewarm water, one lemon, juice and grated rind, three cups of flour and two teaspoonfuls baking powder. Put the yolks of the eggs in your cake bowl and beat them very light with a silver fork; the add your sugar a little at a time, beating thoroughly; next add the lemon, then alternately the water and the flour, into which the baking-powder has been sifted; lastly add the whites of the eggs beaten very stiff and merely stirred in lightly, not beaten. Bake in a moderate over, and do not move the pan, once put in.