SPONGE CAKES

New Zealand Listener, Volume 19, Issue 480, 3 September 1948, Page 22

SPONGE CAKES

the New Zealand national cake. From the quite early days of New Zealand life until the present time no tea-table has been considered complete without scones and a sponge. The recipes which follow are all from New Zealand housewives. Opinions differ about the ovenheat for sponge cakes. The heat specified by gas companies is Regulo 5 to 6, and the time 25 to 30 minutes. This equals about. 370 to 395 degrees on electric stoves, and means a really moderate oven. Sponges should not be cooked near the top of the oven; if the oven is very hot ‘the cake will rise too quickly and then go down again, The famous "Mystery Chef" in New York says "layer cakes’ should be baked at 325 degrees for 30 minuteswhich would be between Regulo 3 and 4. You are safe in putting sponge cakes in a very medium oven, and not hurrying them. For my part, I like a spongeoven at Regulo 4 to 5 and bake for 25 to 30 minutes. With electric ovens, have the top element low and the bottom at medium. Every housewife must use these thoughts as a guide only, and work out her own compromise. Secret Sponge Beat whites of 3 eggs, slip in yolks whole, beat again, then add %4 cup sugar and beat again. After that beat in 1 dessertspoon golden syrup. Then add ' breakfast cup arrowroot, 2 good teaspoons flour, 2 teaspoons cocoa, 1 teaspoon cinnamon, 1 teaspoon spice, 1% teaspoon bicarbonate soda, 14 teaspoon ‘cream of tartar. These ingredients should make 34 breakfast cup. Cook 15 to 20 minutes in square tin lined with paper. Cut in half and add cream filling. Otahuhu Sponge Beat 3 hen eggs (or 2 duck eggs, but the others are preferable) and 3 tablespoons of sugar till nice and fluffy. Into your flour-sifter put one rounded tablespoon each of flour, the best cornflour, and the best custard powder, vanilla flavoured, and 142 teaspoons of baking-powder (the cream-of-tartar | kind). Sift these gently into the fluffy egg and sugar mixture, and mix in with a knife. Bake for approximately 15 minutes, oven Regulo 7 or about 400 degrees. (Note how hot an oven used for this cake.) Do not open the oven ‘door till time is up. If your stove is opposite a back door, keep it closed, to prevent draughts. Test by pressing finger on top of cake. If the slight dent springs back, the cake is done. ; Two-Egg Sponge Beat separately the whites and yolks of 2 eggs. Add one teaspoon of golden syrup to the yolks, and also 4% cup sugar. Beat well. Then add the stiffly beaten whites and beat'a little more. Sift together % cup of best cornflour, 1 tablespoon white flour and 1 teaspoon of baking powder. Fold these dry ingredients in carefully. Bake in medium oven, about 10 to J5 minutes. Test. Banana Sponge Cream together 2 tablespoons butter and 1 cup sugar; add 2 well beaten | bananas and one well beaten egg. Sift cake has been called

together 1 cup flour; 1 teaspoon baking powder and add to this mixture, lastly adding 1 teaspoon baking soda dissolved in 4% cup milk. Bake in sandwich tins and when cold fill with chocolate icing. Chocolate Roll Three eggs, 1 teacup flour, 2 tablespoons warm water, a small teacup castor sugar, a bare 1% teaspoon baking powder and 3 teaspoons cocoa, Line swiss roll tin with greased paper. Beat yolks, and sugar, in basin, over pan of warm water, till thick and creamy. Add

water, then stir in sifted flour, baking powder, and cocoa, then fold in stiffly beaten egg-whites. Pour into prepared. tin and bake in sponge oven about 375 degrees, about 15 minutes. Turn on to sugared paper, roll up and hold a minute. ~ Unroll, spread with warm raspberry or apricot jam, then roll up again,