Читать книгу The Young Housekeeper's Friend - Mrs. Cornelius - Страница 15

Table of Contents

The goodness of all delicate cake, but specially of sponge, depends very much upon its being made with fresh eggs. There are several ways of making this cake which all result well. For those who choose not to be cheated of eggs by the use of cream of tartar, two excellent receipts, and two different methods of mixing, are given.

Two receipts for making it by measure are added, each of them perfect, if made right, and the last one requiring the least possible time and labor.

For the old-fashioned sponge cake, beat the yolks thoroughly, and the whites to a very stiff froth, and mix the ingredients thus: Stir the sugar and whites together, then add the yolks, next the flour, and last, the lemon or spice, or,

Mix the yolks and whites after they are beaten, and having stirred the flour and sugar together, add them, and the spice. It should then be stirred fast two minutes, and baked in rather a quick oven. It is made sticky, and less light by being stirred long. There is no other cake, the goodness of which depends so much upon care, and good judgment in baking.

Lyman.

To one pound of flour, put one and a half of sugar, fifteen eggs, the rind of two lemons, and juice of one, and a little salt.

Brooklyn.

To three quarters of a pound of flour, put one and a quarter of sugar, twelve eggs, and one lemon, juice and rind. A little salt.

Measure.

Twelve fresh eggs, three cups of flour, three of sugar, a little salt, and spice or lemon as you prefer. Break the eggs together, and put them without beating into the sugar, then beat steadily with a smart stroke half an hour, then stir in the flour, and bake in rather thick loaves three quarters of an hour.

No one but a person having a very strong arm can make this kind of sponge cake well. It is elegant when well made.

Another. (Berwick Sponge.)

Beat six eggs, yolks and whites together, two minutes; add three cups of sugar, and beat five minutes; two cups of flour with two teaspoonfuls of cream of tartar, and beat two minutes; one cup of cold water, with one teaspoonful of saleratus dissolved in it, and beat one minute; the grated rind, and half the juice of a lemon, a little salt and two more cups of flour, and beat another minute. Observe the time exactly, and bake in rather deep cup cake pans.