| Show Simple Rules for Guidance of Those Fond of Sponge Cake and ant andI I Angel Food Bake in Slow Oven Sponge cake and angel food are Ina In a class clUBS by themselves and although they are called conell cakes they are made so differently from rom other cakes that they thy need a II column to themselves Every very kind of ot sponge cake has bas eggs as Its basis and In n large pro pro- portion It also has sugar and flour In small proportion proportion- Usually It has besides a little acid vinegar acid vinegar lemon Juice or cream of ot tartar tartAr to to help stiffen stiffen stif stif- fen the beaten eggs which lighten the mixture Quick or cheap sponge cakes which economize on eggs have a small amount o of baking powder to help belp raise them This type of ot cake may not have ho the Ibe fine texture o of real sponge cake cakl but It t Is so 80 easy to tomake tomake make mak so certain to turn out consist en ly en ly and so good with Ice cream whipped cream or crushed fruit that It Is a standby In m many ny households I 1 am giving you my grandmothers grandmother's recipe today says a culinary expert It was the first dish I 1 was allowed to help with when I 1 was a little Utile girl Tradition made It necessary to beat the eggs and sugar together for or ten tell minutes with a n silver fork ork and I loved to relieve a n tired arm ann for tor a n moment or two In later years I found that a wheel l' l egg ess beater reduced reduced reduced re re- the time for or beating at least half This Is still my favorite sponge cake coke because It has more flavor than the more expensive cakes with their finer texture Time The success o of any sponge cake depends first upon using fine granulated granulated granulated sugar suar well sifted several times flour and preferably cake flour and upon the baking A tube pan Is the best for or this purpose and anda a slow oven about 3 F. F gives best results This allows the cake to rise slowly and form a crust evenly This means baking for tor a long time time about about au hour bour for tor a large cake cako In a tube pan When the cake comes out ont of ot the oven turn it upside down on a cake coke cooler and let It ft come out o of the pan as it shrinks slightly with cooling It If It does not come out of or Itself after aft aft- after er lr it Is cool cOlli loosen carefully around the edge Grandmothers Grandmother's Sponge Cake 3 tf eggs egg 1 cup sugar 1 cup flour pour 4 teaspoon salt 1 teaspoon baking powder 1 tablespoon lemon juice o or r 1 teaspoon teaspoon tea tea- spoon vanilla Beat Deat the eggs and sugar tog together ther five live minutes Sift flour salt and baking powder together and fold old Into the tho other mixture Flavor and bake bako in a Ion long bread pan or in muffin pans 2 23 to 30 minutes In a slow oven 30 F F. Angel Food Cake 1 cup up witted sifted pastry patry or cake cuke flour Dour 1 cup egg tee whites whIte U to teaspoon salt teaspoon cream ream of or tartar i t 1 teaspoon almond extract 1 cup sifted granulated sugar Bugar Sift flour once measure measure- and sift flour four our more times Heat Beat egg whites and salt with egg g beater When foamy add cream of tartar Continue beating until the eggs are stiff still but not dry Fold In sugar n a little nt at n a time lime Add flavoring hold Fold In flour the same sarno way Pour Pont batter Into angel food tood pan and bake In a slow oven degrees F. F for one hour He Remove move from oven Lind Invert pan Inexpensive Sponge Cake 3 eggs egg 1 cup sugar 1 cup cake caka flour Hour 1 tell teaspoon poon baking powder Salt tt cup cold cola water water Break Brenk the e eggs gs into a bowl add the Iho sugar and beat bent together ten min lain utes Add Ada the tile dry ingredients which have been sifted Bitted ly Iy with the water together fie hake r alternate pan In slow oven degrees to In h about one hour hoar r. r tar e O Bell Syndicate W U 7 g s. s |
