Hot Water Sponge Cake
Yolks 2 eggs
1 cup sugar
3/8 cup hot water or milk
1/4 teaspoon lemon extract
Whites two eggs
1 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Beat yolks of eggs until thick and lemon-colored, add one-half the sugar gradually, and continue beating; then add water, remaining sugar, lemon extract, whites of eggs beaten until stiff, and flour mixed and sifted with baking powder and salt. Bake twenty-five minutes in a moderate oven in a buttered and floured shallow pan.
Cheap Sponge Cake
Yolks 3 eggs
1 cup sugar
1 tablespoon hot water
1 cup flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Whites 3 eggs
2 teaspoons vinegar
Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and continue beating; then add water, flour mixed and sifted with baking powder and salt, whites of eggs beaten until stiff, and vinegar. Bake thirty-five minutes in a moderate oven, in a buttered and floured cake pan.
Cream Sponge Cake
Yolks 4 eggs
1 cup sugar
3 tablespoons cold water
1-1/2 tablespoons corn-starch
Flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
Whites 4 eggs
1 teaspoon lemon extract
Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and beat two minutes; then add water. 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.
