Easy Sponge Cake
Easy Sponge Cake Recipe Card Front
Front of the recipe card for Easy Sponge Cake.
The author notated that this recipe was from a Ladies Home Journal Magazine published in September 1951.
Easy Sponge Cake Recipe Card Back
Back of the recipe card for Easy Sponge Cake.
I cannot make out a few of the words and if you can transcribe them, please comment below so I can update the site.
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Easy Sponge Cake Recipe
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Easy Sponge Cake
Notation in the upper right corner "Ladies Home Journal Sep 1951)
Ingredients
- 5 eggs, separated
- 1 teaspoon cream tartar
- 1/2 teaspoon salt
- 5 tablespoons cold water
- 1 cup super fine sugar
- 1 cup cake flour
- 1 teaspoon vanilla
- 1 teaspoon lemon extract
Instructions
- Separate the 5 eggs
- Beat egg whites until foamy at medium speed on electric mixer
- Add 1 teaspoon salt
- Beat until stiff
- Put unbeaten yolks in large bowl with 5 tablespoons cold water and 1 cup super fine sugar
- Beat at medium speed until light, yellow, and fluffy
- Sift 1 cup cake flour 3 times and add to yolk mixture with 1 teaspoon each of vanilla and lemon extract
- Beat until well blended
- Fold beaten egg whites into egg yolk mixture ___ well blended
- Pour into ungreased large 10 x 4 cake pan
- Bake in slow oven at 300 degrees for 70 minutes
- Let hang until cool
Easy Sponge Cake
Jessica
Tuesday 15th of December 2015
Separate 5 eggs. Beat egg whites until foamy at med. speed on electric mixer Add 1 teaspoon cream of tarter 1/2 teaspoon salt beat until stiff Put unbeaten yolks in large bowl with 5 tablespoons cold water and 1 cup superfine sugar. Beat at medium speed until light, yellow and fluffy. Sift 1 cup cake flour 3 times and add to yolk mixture. With one teaspoon each of vanilla and lemon extract. Beat until well blended. Fold beaten egg white into egg-yolk mixture until well blended. Pour into ungreased large 10x4 loaf pan. Bake in slow oven 300F for 70 minutes. Let Hang until cool