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Easy Sponge Cake (VRP 012)

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Easy Sponge Cake

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

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

Easy Sponge Cake

Cook Time: 1 hour 10 minutes
Inactive Time: 40 minutes
Total Time: 1 hour 50 minutes

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

  1. Separate the 5 eggs
  2. Beat egg whites until foamy at medium speed on electric mixer
  3. Add 1 teaspoon salt
  4. Beat until stiff
  5. Put unbeaten yolks in large bowl with 5 tablespoons cold water and 1 cup super fine sugar
  6. Beat at medium speed until light, yellow, and fluffy
  7. Sift 1 cup cake flour 3 times and add to yolk mixture with 1 teaspoon each of vanilla and lemon extract
  8. Beat until well blended
  9. Fold beaten egg whites into egg yolk mixture ___ well blended
  10. Pour into ungreased large 10 x 4 cake pan
  11. Bake in slow oven at 300 degrees for 70 minutes
  12. Let hang until cool

Easy Sponge Cake

 

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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

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