The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1928-06-04

OF course. much depends upon lne
baking. and for sponge cake. as for
any other cake, the use Of g heat
regulated oven or q portable oven
Thermometer solves this problem,
BY The use OF one or the other, Il
II possible to heat the oven to the
desired temperature. and to main.
tain this temperature throughout
the entire baking period,
The Good HOusekeepin Institute
has favOrite sponge cake recipe
which Is easily made and always
produces 4 cake which Is light,
fluffy. and delectable In texture.
10 make this cake, measure and
combine one and one-fOurth cup.
fuI Of sugar and one cupful Of wa.
ter Place over rather slow heat,
and stir until the sugar Is dissolved.
Then continue siinmering, without
stirring, until the sirup reaches 23S
degrees r.. or threads when tested
with fork.
Separate YoIks
Meanwhile separate the yolks and
whites of six eggs. Beat the egg.
whites until stiff enough to hold
their shape when the bowl III which
they are beaten Is inverted. when
the sirup has reached the desired
temperature. pour II over the
beaten egg-wllites very gradually,
beating constantly Continue beat.
Ing until the mixture Is quite cool.
Next beat the six eRg yOIks until
they are thick ana lerlon-colored
and to them add one.haif teaspoon.
ful Of VANILLA Beat well and then
fold into the egg white mixture
thoroughly. Az the next stem.
measure and silt together one cup.
ful Of pastry flour one fourth tea.
spoonful Of salt, and one teaspoon.
ful Of cream Of tartar. Fold this
Hour mixture into the egg mixture
and continue stirring until both
mixtures are thoroughly combined.
Grease q loaf or angel cake nan
very lightly. and dredge wei With
flour. BE sure that no surplus
flour II left IN the pan. Pour the
mixture In the cake pan. Place in
an oven which has been preheated
to $50 degrees Fahrenheit. ard
bake for one hour ait this constant
Temperature. IT Is not necessary
to examine the cake until the balk.
iag period il over. for, with con.
slant $50 degrees Fahrenheit
heat, there Is no danger 81 the
cake burning.
Don Not Remove 1T Once
At the end of the baking period,
Instead Of removing the sponge cake
from the pan immediately. turn
II upside down on q cake cooler
which allows q circulation OF air I'M.
der the cake. Allow the cake to re.
main In this position until II has
shrunk sufficiently from fI,e calTe
pan, and then lit Off the pan. The
cake should Sc as light as leather,
even.grained, and delicate In tex
ture.
Such delicious cake IS itseII
is most frequently served without
frOsting with just sprinkllng 81
powdered sugar over the top,
Often one desires d smaller
sponge cake, and the following Il
IN excellent recipe: Separate two
eggs and beat the yOlls until light.
Add gradually Is cnpful Of sifted
sugar and rs teaspoOnful 81
cream OF tartar dissolved in one
teaspOOnful Of cold water. Seat
again until very light. Add the
grated rind Of X OF i lemon or
orange.
Meanwhile measure and sift u
cupfui Of pastry flour. Beat two
egg whites until stiff enough 50
that the bowl IN which they are
beaten can be inverted. Add the
siEted flour and beaten egg whites
alternately to the egg yolk mixture.
Pour into q lightly creased flour
pan and bake. at $40 degrees r.. for
40 minutes.