Recipes For Making Sponge Or Savoy Cakes

Hollow Sponge Cake

Filled with whipped cream, covered with soft frosting and decorated with candied fruit and lady fingers

General Formula For Sponge Cake

The weight of the eggs in sugar and half the weight in flour is the usual formula for the ordinary sponge loaf. In small cakes the number of eggs may be increased to twelve, sixteen or even twenty, to a pound of sugar and half a pound of flour. The grated rind and juice of one lemon complete the list of ingredients used to a pound of sugar. The Portuguese apply the name pan d'our (golden bread) to the sponge cake, in the making of which they are said to excel. In serving sponge cake, cut through the outer crust only, then break apart with the fingers or a fork. When well baked, sponge cake is never dark in color.

Sponge Cake Recipe

Take the weight of eight eggs in sugar, one half the weight of the eggs in flour, sifting the flour several times before weighing. Set the sugar and flour near the fire to keep warm. Beat the yolks of the eggs twenty-five minutes, then beat the whites until they are perfectly stiff; add the sugar to the yolks, beating, not stirring in, then add the whites, and, lastly, sift in the flour. Add the juice of one lemon and bake in a good oven twenty-five minutes. To adapt to the present time, use an egg-beater, and thus shorten the time of beating, and add the lemon juice to the yolks and sugar.

Sponge Cake Recipe (Measure By Cups)

5 eggs (1 cup of eggs when broken). Grated rind and juice of half a lemon. 1 cup of sugar. 1 cup of flour.

See Mixing Sponge Cake.

Ideal Sponge Cake Recipe

(ELEANOR S. McKENZIE)

4 eggs. Grated rind of half a lemon or orange. 1/4 teaspoonful of salt. 1 cup of fine granulated sugar. 1 tablespoonful of orange or lemon juice. 1 cup of flour.

Beat the whites of the eggs with salt until dry, then beat in gradually one half the sugar. Beat the yolks the same length of time as the whites (by the clock), then gradually beat in the other half cup of sugar; add the grated rind and juice, then beat the two together. Now sprinkle the flour in, little by little, folding it under with a perforated spoon. Do not beat after any of the flour is added. Bake from twenty to forty minutes, according to the shape of the pan.

"Boiled" Sponge Cake Recipe

1 cup of sugar. The grated rind and juice of half a lemon. 1/2 cup of water. The yolks of five eggs. 1 cup of flour. The whites of five eggs.

Boil the sugar and water to the thread stage, and pour in a fine stream on to the yolks of the eggs, beaten until thick and lemon-colored, beating constantly some time, then set dish into cold water, and continue beating until the mixture is cold, adding while beating the lemon juice and rind. When cold fold in half the whites of eggs, beaten dry, and the flour, then the rest of the egg whites. Bake in a tube pan about fifty minutes, and let cool in the inverted pan. This is, in reality, the same cake as the "sponge cake (measure by cups)," the water with which the sugar is boiled being lost in the boiling process.