Thank Calumet for delicious and thrifty SPONGE CAKES
Reading edition
Sponge cakes are ideal cakes for children
Hot Milk Sponge Cake (3 eggs)
1 cup sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder 3 eggs 1 cup sugar 2 teaspoons lemon juice 6 tablespoons hot milk
Sift flour once, measure, add baking powder, and sift together three times. Beat eggs until very thick and light and nearly white (10 minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time. Add milk, mixing quickly until batter is smooth. Turn at once into ungreased tube pan and bake in moderate oven (350°F.) 35 minutes, or until done. Remove from oven and invert pan 1 hour, or until cold. This mixture may be baked in two lightly greased 8 × 8 × 2-inch pans in moderate oven (350°F.) 25 minutes, or in 12 × 8 × 3-inch pan in moderate oven (350°F.) 30 minutes.
Old-fashioned Jelly Roll (4 eggs)
¾ cup sifted Swans Down Cake Flour ¾ teaspoon Calumet Baking Powder ¼ teaspoon salt 4 eggs ¾ cup sifted sugar 1 teaspoon vanilla 1 cup jelly (any flavor)
Sift flour once; measure. Combine baking powder, salt, and eggs in bowl. Place over smaller bowl of hot water and beat with rotary egg beater, adding sugar gradually until mixture becomes thick and light-colored. Remove bowl from hot water. Fold in flour and vanilla. Turn into 15 × 10-inch pan which has been greased, lined with paper to within ½ inch of edge, and again greased. Bake in hot oven (400°F.) 13 minutes. Quickly cut off crisp edges of cake. Turn from pan at once on cloth covered with powdered sugar. Remove paper. Spread with jelly and roll. Wrap in cloth and cool on rack.
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Orange Sponge Cake (2 eggs and 1 egg yolk)
1¼ cups sifted Swans Down Cake Flour 1¼ teaspoons Calumet Baking Powder ¼ teaspoon salt 1 cup sugar 1 tablespoon grated orange rind 2 eggs and 1 egg yolk ¼ cup orange juice ¼ cup water
Sift flour once, measure, add baking powder and salt, and sift together three times. Add ½ cup sugar and orange rind to eggs, and beat with rotary egg beater until thick and lemon-colored; add remaining sugar gradually, beating very thoroughly; then add orange juice and water. Add flour gradually, beating with rotary egg beater until smooth. Bake in ungreased tube pan, in moderate oven (350°F.) 55 minutes, or until done. Remove from oven and invert pan 1 hour, or until cold.
Chocolate Sponge Layer Cake (4 eggs)
1¼ cups sifted Swans Down Cake Flour 1¼ teaspoons Calumet Baking Powder ½ teaspoon soda ½ teaspoon salt 4 squares Baker’s Unsweetened Chocolate 1 cup milk 1½ cups sugar 4 egg yolks, beaten until thick and lemon-colored 1 teaspoon vanilla 4 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Add chocolate to milk and heat in double boiler. When chocolate is melted, stir until blended; add ½ cup sugar and cook until thickened, stirring constantly. Cool. Add remaining sugar gradually to egg yolks, beating with rotary egg beater until mixture becomes very thick and light-colored. Add chocolate mixture and flavoring and blend. Fold in flour, a small amount at a time; then egg whites. Turn into two greased 9-inch layer pans. Bake in moderate oven (350°F.) 30 minutes. Spread with Chocolate Butter Frosting (page 17).
Chocolate Sponge Roll (4 eggs)
6 tablespoons sifted Swans Down Cake Flour ½ teaspoon Calumet Baking Powder ¼ teaspoon salt ¾ cup sifted sugar 4 egg whites, stiffly beaten 4 egg yolks, beaten until thick and lemon-colored 1 teaspoon vanilla 2 squares Baker’s Unsweetened Chocolate, melted
Sift flour once, measure, add baking powder and salt, and sift together three times. Fold sugar gradually into egg whites. Fold in egg yolks and vanilla. Fold in flour gradually. Then beat in chocolate, gently but thoroughly. Turn into 15 × 10-inch pan which has been greased, lined with paper to within ½ inch of edge, and again greased. Bake in hot oven (400°F.) 13 minutes, or until done. Quickly cut off crisp edges of cake. Turn from pan at once on cloth covered with powdered sugar. Remove paper. Spread Seven Minute Frosting (page 16) over cake and roll. Wrap in cloth and cool on rack. Cover with chocolate coating, made by adding 1 teaspoon melted butter to 1 square Baker’s Unsweetened Chocolate, melted, and stirring to blend.
Fruited Sponge Torte (3 eggs)
1 cup sifted Swans Down Cake Flour 1 teaspoon Calumet Baking Powder 1 cup coarsely cut dates 1 cup broken walnut meats 1 cup sugar 1 teaspoon vanilla 3 egg yolks, well beaten 3 egg whites, stiffly beaten
Sift flour once, measure, add baking powder, and sift together three times. Add dates and nuts. Add sugar and vanilla to egg yolks, mixing thoroughly. Fold in flour mixture, then egg whites. Bake in two greased 9-inch layer pans in moderate oven (375°F.) 30 minutes, or until done. Serve whipped cream between layers and on top of cake. Garnish with additional walnut meats, if desired.
Chopped, blanched almonds may be substituted for walnut meats in this recipe, if desired.
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