Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-10-05
HONENAKRRS COLUMN.


AAOAAA44AAA4A SO4@S .A's
osssa5rs:s 3 -: 3 ss.s 49, H. -;
CoSuuks Oxloe4 DoDogoA tos1As uo1no.
|AvARleTv or SPONGE CAKE RGciPes.
OF al The many varisties Of cake Gun
cocted Of ricA and manifold materials
there ID none that surpasses 10 dainty
Wholesomeoess Q weltuadc, rightly
baked sponge cake. 10 make this cake
that which it oaght 70 BE- . sssolidlled
mass Of foams-requlrcs the freshest ol
egg, the purest Of sugar and the Anest
OF Hour, pot together with the most
delicate Of touches. 10 az this foamlng
mixture, Il must b baked In . quick
oven.
Sponge cake can be made either Of q
snowy whiteness or golden yellow.
The 6rst Il sometimes fancifully called
"angel cake, and the latter "sunshine
cake"
There are . few general rules that
must be observed 10 ensure success 10
making any and ali varieties OF sponge
cake. The eggs must be fresh and cool,
90 they can be beaten TO Q stiff foam.
The sugar must be fne and dry. The
-four made light BY putting Il through q
fine sieve once or twice. The cake must
be baked quickly. After the cake Il put
In the oven the door must not be opened
until the cake 10 set, which will be- 10
from ten to fifteen minutes, and when
the pan IL turned or moved It must be
done very gently. The cake must
not be removed from the pan until cool.
II these rules and directions given In
the following recipes are carefully OBJ
served, the results will be certain sue
cess In the shape Of . perfect sponge
cake.
SPONGE CAKE, No. 1.-Two even cup
fuls OF powdered sugar and the yolks OF
twelve eggs beaten together until very
light; then add the whites Of the eggs
beaten to q stiff froth; the grated rinf OF
lemon and the juice Of half one, beat
Ing light; add Que and one-half pints OF
flour, In which two tesspoonfuls Of bak-
ing powder has been sifted, stirring only
enough to mix the -four. Bake In two
square tins.
SPONGE CAKE, No. ?.-Four eggs,
whites and yolks beaten separately; one
glass Of sugar, rounded full, beaten into
the yolks; add the whites with quarter
Of a glass Of water; lastly, one glass OF
-four, packed and rounded. This recipe
gives Us the sponge cake Of our grand
mothers, Of close, fine grain, It's light
ness due entirely to eggs. IL 10 taken
from the manuscript recipe book Of the
mistress Of . Virginia home, . legacy
from her mother.
HoT WATER SroNGE CAKE-In a
mixing bowl break four eggs and beat
until frothed, then add two cupfuls OF
sugar and beat well together, then two
cupfuls Of -four into which has been
mixed three and one-half teaspoonfuls OF
baking powder; lastly, two-thirds Of q
cupful Of boiling water. Bake In two
square tins. II desired, the two squares
can be put together with frostiug.
WHITE SPONGE CAKE OR ANGEL
CAKE large platter beat TO stiff
froth or foam the whites Of ten eggs
add one and one-hslf tumblcrfuls OF
pulverixed sugar. To one tumblerful Of
fine -four add one hesping teaspoonful
Of cream OF tartar and small pinch OF
salt. Sift all twice through foe sieve.
Add TO the eggs and sugar, stirring
lightly. The pan must not be creased.
Turn on the side TO cool when taken
from the oven. This cake will require
something over half an hour to bake In
a moderate oven.
SUNSHINE CAKE.-This IL made very
similarly 10 the angel cake, excep. the
well-beaten yolks OF five eggs are added
20 the mixture made BY stirring the
whites and sugar together. In thi.
cake granulated sugar can be used. |,
will require about thrce-quarters Of M
hour TO bake.
SPONGE CAKE WITH MILK.-One egg
white and yolk beaten separately to a
froth; one cupful OF sugar, one cupful
OF milk, one and two-thlrds cupfuls OF
-four, one tablespoonful OF butter, two
teaspoonfuls OF cream OF tartar, one
teaspoonful OF soda; mix In the order
named and flavor with lemon extract.
BERWICK SPONGE CAKE.-Beat 81,
eggs two minutes, add three cupfuls OF
sugar, beat five minutes; two cupfuls
Of -four, with two very small teaspoons
; fuls OF cream Of tartar, beat one minute
half the rind, grated, and the juice Of one
lemon, two cupfuls Of -four and bit oil
salt. Bake twenty minutes.
SPONGE JELLY CAKg.-Three eggs
one cupful Of sugar, one cupful Of flour
three tables pooDfuls Of cream 10 which
has been dissolved half teaspoonful oil
soda and two tesspoonfuls Of cream Of
tartar; flavor with nutmeg. Bake In 4
long tin; while warm spread with jelly
and roll up.
Of butter the size Of hens egg; mi,
with pint OF mohsses tablespoonful
Of ginger and quart Of -four. Dissolve
hesping tablespoonful Of saleratus ID
half \ pint OF milk; strain and mix Il
with the rest Of the ingredients. Add
sufficient -four TO make Il roll out easily
roll half an inch thick and bake on fiaI
tins 10 quick oven. II good OrleAn,
molasses Is used this cake will be very
light and spongy.
GINGER SPONGE CAKE.-0ae cupfu
Of molssses, one cupful OF butter, twG
cupfuls OF sugar, four eggs, three cup
fuls Of -four, one cupful OF milk, ont
teaspoonful Of soda and oae heapins
tablespoonful Of ginger.
The crust OF q perfect sponge cake Il
so crisp and sugary that most persons
prefer them without frosting, sprinklinl
them instead with very fine pulverizet
sugar.
During the winter small cakes o.
various kinds have made their appear
| snce on many stylish tables. None
among them are more delicious than thu
small, oblong sponge cakes. They an
baked 10 tins four inches long aud two
wide, and can be made by any Of the
recipes given.