3 eggs
1-1/2 c. sugar
Rind and juice of 1 lemon
1/2 c. cold water
2 tsp. baking powder
1-1/2 c. flour
Beat the eggs until they are thick and lemon-colored. Add the sugar
gradually and continue beating. Grate the yellow part from the lemon
rind and add it with the juice. Pour in the cold water, continuing to
beat. Sift in the baking powder with the flour and add to the egg
mixture. Pour into a sponge-cake pan and bake.
47. HOT-WATER SPONGE CAKE.--Hot water and leavening in the form of soda
and cream of tartar are used in the accompanying recipe for sponge
cake. The texture is not just the same as that of a plain sponge cake,
but if the recipe is carefully followed an excellent cake will be
the result.