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RECIPES FOR SPONGE CAKE & ITS VARIATIONS

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Cake is a form of food that is usually sweet and often baked. 
[Cooking]

Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit purée such as apple sauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.

Cake is often frosted with butter cream or marzipan, and finished with piped borders and crystallized fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old.

Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

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RECIPES FOR SPONGE CAKE & ITS VARIATIONS

PLAIN SPONGE CAKE.

The ideal proportions for a sponge cake are given in the accompanying recipe and upon these proportions the other recipes are based.

  • 4 eggs
  • 1 c. sugar
  • 1 c. flour
  • Juice and rind of 1/2 lemon

Beat the eggs until they are thick and lemon colored.
Add the sugar gradually and continue to beat.
Sift the flour several times and fold into the mixture.
When the ingredients are thoroughly mixed, add the grated rind and the juice of the lemon, pour into a sponge-cake pan, and bake.

COLD-WATER SPONGE CAKE.

The accompanying recipe is a slight variation from the true sponge cake, for it contains leavening other than eggs and a small amount of cold water. No difficulty will be experienced in making a cake according to this recipe if the directions are carefully followed.

  • 3 eggs
  • 1-1/2 c. sugar
  • Rind and juice of 1 lemon
  • 1/2 c. cold water
  • 2 tsp. baking powder
  • 1-1/2 c. flour

Beat the eggs until they are thick and lemon colored.
Add the sugar gradually and continue beating.
Grate the yellow part from the lemon rind and add it with the juice.
Pour in the cold water, continuing to beat.
Sift in the baking powder with the flour and add to the egg mixture.
Pour into a sponge-cake pan and bake.

HOT-WATER SPONGE CAKE.

Hot water and leavening in the form of soda and cream of tartar are used in the accompanying recipe for sponge cake. The texture is not just the same as that of a plain sponge cake, but if the recipe is carefully followed an excellent cake will be the result.

  • 4 eggs
  • 2 c. flour
  • 1-1/2 c. powdered sugar
  • 1/2 tsp. soda
  • 1-1/4 tsp. cream of tartar
  • 1/4 c. hot water
  • 1 tsp. vanilla

Beat the eggs with a rotary beater until they are thick and lemon colored.
Sift the flour, powdered sugar, soda, and cream of tartar together several times.
Sift these into the eggs and continue beating.

When all of the dry ingredients have been added, pour in the boiling water, flavor with the vanilla, and pour into a sponge-cake pan and bake.

TYPES OF CAKES

Chocolate cake, carrot cake, sugar cake, strawberry cake, vanilla cake, coconut cake, pumpkin cake, banana cake, lemon cake, almond cake, fudge cake, pudding cake, coffee cake, orange cake, fruit cake, sponge cake, vegan cake, pineapple cake, caramel cake, raspberry cake, cream cheese cake, blueberry cake, red velvet cake, layer cake, black cake, butter cream cake, mandarin orange cake, white chocolate cake, cheese cake


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