Reference > Farmer's Cookbook > CAKE > Cream Sponge Cake
  Cheap Sponge Cake Petit Four  
CONTENTS · BIBLIOGRAPHIC RECORD

Cream Sponge Cake

Yolks 4 eggs
Flour
1 cup sugar
11/4 teaspoons baking powder
3 tablespoons cold water
1/4 teaspoon salt
11/2 tablespoons corn-starch
Whites 4 eggs
1 teaspoon lemon extract

Beat yolks of eggs and water until thick and lemon-colored, add sugar gradually, and beat two minutes. Put corn-starch in a cup and fill cup with flour. Mix and sift corn-starch and flour with baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake thirty minutes in a moderate oven. This is an excellent mixture to use for whipped cream pies or to bake in an angel cake pan.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cheap Sponge Cake Petit Four  
 
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