One cup of butter, a cup and a half of flour, a cup and a half of
granulated sugar, six eggs, and half a teaspoonful of baking powder,
flavor with almond extract or any flavoring to suit the taste. Beat the
eggs together very light, then, add sugar and beat again. Sift the flour
and baking powder together, beat the butter to a cream, and stir the
flour into it, and then add the eggs and sugar and flavoring.
SPONGE CAKE.--No. 1.
Twelve eggs, the weight of ten in powdered sugar, the weight of six in
sifted flour, the grated rind and juice of one lemon. Beat the yolks of
the eggs to a cream, add the sugar and stir well, and then the lemon
juice and rind. Add the whites of eggs beaten to a stiff froth, and fold
in the flour as quickly and lightly as possible.
SPONGE CAKE.--No. 2.
Four cups of flour, three cups of sugar, one cup of cold water, eight
eggs, two even tablespoonfuls of baking powder, the grated peel of an
orange. Pour the water on the sugar in a bowl, stir until almost
dissolved, beat the whites to a stiff froth, the yolks to a cream, put
one cup of flour with the yolks into the sugar and water, beat hard, add
the whites of the eggs, mix the baking powder with the flour, and stir
into the other ingredients by degrees quickly and lightly. Bake in a
shallow pan in a quick oven. When it no longer sizzles it is done. Ice
with a boiled icing while hot, flavored with almond extract.
CORN SPONGE CAKE (a Spanish Recipe).
Half a pound of corn meal, half a pound of butter, seven ounces of
granulated sugar, seven eggs, two tablespoonfuls of catalan (brandy).
Beat separately the whites and yolks of the eggs; when the yolks are
beaten to a cream add the sugar, then the whites of eggs, stir the corn
meal in lightly, then the butter melted, and the brandy. Mix well, pour
into shallow pans well buttered, and bake in a moderate oven from twelve
to fifteen minutes, test with a straw. Best when quite fresh.