Making Cake.— Part II 1465 



Separate eggs; beat the yolks until lemon colored; add sugar and beat; 

 fold in flour and then stiffly beaten whites of eggs; bake in an ungreased 

 pan in a moderate oven. 



Hot-water sponge cake 

 2 eggs 2 tablespoonful lemon juice 



f cupful sugar i cupful flour 



6 tablespoonfuls hot water i| teaspconful baking jjowder 



I teaspoonful salt 



Beat yolks of eggs until thick; add half the sugar, then the water, 

 lemon juice, and remaining sugar; fold in the stiffly beaten whites of the 

 eggs and the flour, which has been mixed and sifted with the baking powder; 

 bake in a greased tin. 



Chocolate sponge cake 



Use the recipe given for hot-water sponge cake; add two ounces of 

 chocolate which has been reduced, to a thick smooth paste with 4 table- 

 spoonfuls of hot water. 



Sponge jelly roll 



2 eggs 2 1 teaspoonfuls baking powder 



I cupful sugar | teaspoonful salt 



I cupful flour I teaspoonful vanilla, if desired 



^ cupful hot milk 



Mix the ingredients in the order in which they are given. Bake in 

 a well-greased dripping pan in a thin sheet. Be sure that the heat of 

 the oven is such that it will give a good under crust. Turn out on a clean 

 towel or bread board, spread with jelly, and roll. 



Angel cake 



Whites 8 eggs i cupful sugar 



f teaspoonful cream of tartar f cupful flour 



I teaspoonful vanilla Pinch of salt 



Sift the sugar twice and the flour and salt four times, measuring the 

 flour after the second sifting as usual. Beat the whites of the eggs until 

 frothy, add the cream of tartar, and continue beating until the whites 

 are stiff, but not too dry. Add the sugar gradually and continue beating. 

 Carefully fold in the flour, salt, and vanilla. Pour the batter into an 

 ungreased tube cake pan, and bake in a very moderate oven. Invert 

 the pan when the cake is removed from the oven, and place it in such 



