Sponge Cake.
Yolks of 3 eggs well beaten, add 1 cup sugar and beat very hard, add 4 tablespoons cold water, 1 cup flour sifted with 1 teaspoon baking powder, ½ teaspoon vanilla and ½ teaspoon lemon, beat 2 minutes, then add beaten whites of 3 eggs. Bake in slow oven about 30 minutes.—Mrs. G. C. Hass.
Sponge Cake.
Beat yolks of 2 eggs light, beat whites of 2 eggs light. Add ½ cup flour and 1 teaspoon baking powder and a pinch of salt. Do not grease tins. Bake in moderate oven; flavor to suit.—Mrs. G. H. Rausch.
Hot Water Sponge Cake.
Beat yolks of 4 eggs until light and thick, add gradually ½ cup sugar and continue beating. Then add 4 tablespoons hot water, ½ teaspoon almond extract. Beat whites stiff with pinch of salt, add ½ cup sugar, 1 teaspoon cream of tartar and beat again. Add to the first mixture, beating all of the time, then fold in 1 cup flour with 1 teaspoon baking powder. Sift flour and sugar 5 times. Bake in ungreased pan ½ hour.—Mrs. F. Nyendorf.
Prize Hot Water Sponge Cake.
Yolks of 5 eggs beaten light, 1 cup granulated sugar, 4 tablespoons hot water, 1 cup of flour, 1 teaspoon baking powder, 1 teaspoon vanilla, whites of eggs beaten stiff, sift sugar and flour 5 times. Bake from 45 minutes to 1 hour in a slow oven.—Mrs. R. Baur.
Loaf Sponge Cake.
Four eggs, 2 cups sugar, 1 cup boiling water, 2¾ cups flour, 1½ teaspoons baking powder, ½ teaspoon lemon extract. Beat the yolks of the eggs very light, beat in gradually the sugar. Add the beaten whites of the eggs and boiling water. Beat in very lightly the flour and baking powder well sifted together. Flavor. Bake in a loaf pan in moderate oven.—Mrs. C. H. Massow.
