SPONGE CAKE

Wairarapa Times-Age, 15 March 1941, Page 8

SPONGE CAKE

CAN YOU EAKE ONE? SOME RELIABLE RECIPES. To make a sponge cake which literall)’ melts in the mouth is the ambition of every cake-maker, so the hints recipes given underneath should prove invaluable to the cook. Cakes are of two general types, butter or sponge cakes. Both types may be baked in many different forms, such as layers, individual, block loaves, or in thin sheets, depending on the cake and for what purpose it is to be served.

Cakes without butter, etc., depend on the eggs used as a leavening agent. The air is incorporated into the mixture while beating, and the flour must be sprinkled over the top and very carefully folded in. Heavy stirring or mixing will push out all the air which has been so carefully beaten in.

Sponge cakes should be baked in a moderate oven, and in the case of sponge and angel cakes in an ungreascd pan. The batter clings to the sides, and will then reach its full height without fear of sinking. They should be turned upside down on a cooler and allowed to drop out themselves. When baking powder or its equivalent is used, a slightly higher temperature is desirable, and remember this about good sponge cake —“half the making is the baking.” Place eggs in a bowl and beat well until light and foamy, then add sugar gradually and beat over hot water until eggs are just warm. Then remove from water and continue to beat until the mixture is cold and will form a thick ribbon when'lifted, with jthe whisk. On no account add flour, etc., while the eggs are warm. If this is done, the ac-' tion of air and heat commences before it is put in the oven. BASIC LAYER SPONGE. This recipe may be used for small cream cakes, sandwiches, or sheets, and by leaving out the butter it makes a good Swiss role. Sift 4oz plain flour with a good pinch of salt and 1 level teaspoon cream of tartar, three times, beat three eggs well as directed, add iugar, and beat until very thick and ribbon like, using hot-water method. Dissolve » level teaspoon bicarbonate of soda in 2 tablespoons boiling water. Melt a piece of butter about the size of a walnut and keep warm. Sprinkle flour carefully over top of eggs and gently fold in. When all the flour has disappeared, add butter and dissolved soda and gently mix in. Bake in 2 or 3 well-buttered and lightly-floured sandwich tins for about 20 minutes. Turn cut and allow to cool. For a Swiss roll, ■use an extra tablespoon water and spread on a tin lined with greased paper. When baked, turn on to a paper sprinkled with castor sugar, remove edges, and roll up while hot. Unroll and spread with filling and re-roll. No. I.PLAIN SPONGE CAKE. Make a syrup by boiling 6oz sugar with 2 tablespoons water until dissolved, stirring all the time. Beat 3 whole eggs and an extra yolk until light, then gradually add hot syrup in a thin stream over eggs. Beat until thick and ribbon like (not over hot water) and the eggs are quite cold. Sift 4oz plain flour with a tiny pinch salt three times, add flavouring to eggs, then sprinkle in flour and gently fold in. Bake in an ungreased tin for A hour. The top may be sprinkled with equal parts of plain flour and icing sugar to give a crust. No. 2 SPONGE. Sift 1 level cup plain flour four times. Separate the whites from the yolks of 5 eggs. Add 2 teaspoons lemon juice and the grated rind of ■£ lemon to yolks and beat until thick. Beat the whites until stiff, but not dry, gradually add 1 cup castor sugar, and beat well, then gradually add yolks. Fold in flour gently and bake in an ungreased tin for about 45 minutes. No. 3 SPONGE CAKE. Boil LI level cups sugar with i cup water until it will form a soft ball when tried between thumb and finger (238 degrees Fahrenheit). Beat 6 eggwhites until stiff, but on no account dry, pour syrup gently over whites, beating all the time. Add 1 teaspoon cream of tartar and beat until quite cold. Beat the yolks until very thick. Sift 1 rounded cup plain flour with a pinch of salt four times. Add 1 tablespoon lemon juice to egg-whites, then beaten yolks, and lastly flour. Bake in an ungreased tin for 45 minutes. ANGEL CAKE. Sift 1 level cup plain flour with cup castor sugar four times. Once before measuring and three after. Beat j pint egg-whites (from nine to ten, according to size of eggs) until stiff with i level teaspoon salt and 1 level teaspoon cream of tartar. Gradually add 1 level cup castor sugar and beat well. Add 1 teaspoon vanilla, and if liked a teaspoon almond essence. Fold in flour very carefully and pour into an ungreased tube pan. Cut I through batter with a knife after it has been put into pan, so any large air bubbles will be removed. Large air bubbles make an angel-cake coarse. Bake in an ungreased tube pan in a slow oven for | hour (275 degrees Fahrenheit). then increase heat slightly (till about 325 degrees Fahrenheit), and bake for another J hour. SPONGE FINGERS. Beat the yolks of 4 eggs with 4oz 1 castor sugar until thick. Beat the whites with a pinch of salt until stiff and fold into yolks alternately with 3oz plain flour sifted three or four times. Add vanilla to taste if liked. Butter a baking tray and sprinkle lightly with Hour. Place sponge in a forcing bag made cone shape with greaseproof paper and force out into finger lengths a little apart. Sprinkle with icing sugar or castor sugar and bake in a moderate oven for about 10 minutes.