Ingredients
-
5
-
1
-
5
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
-
-
Directions
True Sponge Cake,First published in 1901 in The Boston Cooking School Cookbook. It is a traditional sponge to fill with a light mousse or filling of choice.
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Steps
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1
Done
|
Measure All Ingredients. |
|
2
Done
|
Sift Sugar Through Fine Sifter One to Four Times Before Measuring. |
|
3
Done
|
Sift Flour Once Before Measuring. |
|
4
Done
|
Separate Yolks and Whites of Eggs. |
|
5
Done
|
They Will Beat Easily If at Room Temperature. |
|
6
Done
|
Beat Egg Whites Until Stiff but not Dry and Beat in Gradually 1 Tablespoon Sugar For Each Egg White (out of Sugar Called For in Recipe) and Set Aside. |
|
7
Done
|
It Is Unnecessary to Wash Beater Before Beating Yolks. |
|
8
Done
|
Add Liquid to Egg Yolks and Beat Until Lemon-Colored and So Thick That Beater Turns With Difficulty. |
|
9
Done
|
Add Lemon Rind. |
|
10
Done
|
Beat in Remaining Sugar. |
|
11
Done
|
Combine Yolks and Whites and Fold Together With Spoon Until Mixture Is Even. |
|
12
Done
|
Mix and Sift Remaining Dry Ingredients and Cut and Fold Into Egg Mixture. |
|
13
Done
|
Do not Beat After Adding Flour, to Avoid Breaking Air Bubbles. |
|
14
Done
|
Pour Into Un Buttered Tube Pan (9-Inch), Two 9-Inch Layer Pans, or 12 to 18 Muffin Tins. |
|
15
Done
|
Cut Through Mixture Several Times to Break Large Air Bubbles. |
