Sponge Cakes contain no butter and are made rich with eggs; the lightness depends upon the amount of air beaten into the eggs. In mixing sponge cakes cut and fold in the flour last, as gently as possible. If the mixture is stirred or beaten after adding the flour, many of the air bubbles will be broken and much of the enclosed air will escape.
Bake in ungreased patent pan, in a slow oven, until the cake is well risen, then increase the heat gradually until the cake is well browned over.
Press finger gently on top of cake, if it springs back and leaves no impression the cake is done. Invert the pan and let stand until cool before removing from pan.
All measurings are level.
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