RECIPES FOR SPONGE CAKE AND ITS VARIATIONS

PLAIN SPONGE CAKE.
The ideal proportions for a sponge cake are given in the accompanying recipe and upon these proportions the other recipes are based.

PLAIN SPONGE CAKE

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4 eggs
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1 c. sugar
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1 c. flour
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Juice and rind of 1/2 lemon

Beat the eggs until they are thick and lemon-colored. Add the sugar gradually and continue to beat. Sift the flour several times and fold into the mixture. When the ingredients are thoroughly mixed, add the grated rind and the juice of the lemon, pour into a sponge-cake pan, and bake.

COLD-WATER SPONGE CAKE.
The accompanying recipe is a slight variation from the true sponge cake, for it contains leavening other than eggs and a small amount of cold water. No difficulty will be experienced in making a cake according to this recipe if the directions are carefully followed.

COLD-WATER SPONGE CAKE

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3 eggs
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1-1/2 c. sugar
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Rind and juice of 1 lemon
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1/2 c. cold water
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2 tsp. baking powder
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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.

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.

HOT-WATER SPONGE CAKE

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4 eggs
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2 c. flour
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1-1/2 c. powdered sugar
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1/2 tsp. soda
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1-1/4 tsp. cream of tartar
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1/4 c. hot water
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1 tsp. vanilla

Beat the eggs with a rotary beater until they are thick and lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar together several times. Sift these into the eggs and continue beating.

When all of the dry ingredients have been added, pour in the boiling water, flavor with the vanilla, and pour into a sponge-cake pan and bake.