SPONGE CAKE
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DIRECTIONS
- Measure out the sifted flour, add salt to this, and sift twice again.
- Break the eggs, putting the yolks in one bowl and the whites in another.
- Beat the yolks until they are thick and creamy in texture and light in color.
- Add the sugar to the egg-yolks, and beat well together.
- Grate the outer rind of the half lemon, and squeeze out the juice.
- Add the grated rind and juice to the beaten egg-yolks, and stir well together.
- Beat the egg-whites until stiff, and "fold" half of the beaten whites into the mixture already prepared.
- Add the flour, "cutting and folding" it in; then "fold" in the remaining half of the beaten egg-whites.
- Pour the batter into an unbuttered cake-pan, set the pan in a slow oven, and bake for one hour. At the end of half an hour the heat may be increased for fifteen minutes, then turned down again.
- Take the cake from the oven, invert the pan and let the cake stand in this way until it is cold.
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