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Feather Light Sponge Cake (VRP 012)

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Feather Light Sponge CakeFeather Light Sponge Cake

Feather Light Sponge Cake Recipe Card Front

Front of Feather Light Sponge Cake recipe card.

The owner notated that the recipe came from Good Housekeeping Magazine which was published in 1949.

Feather Light Sponge Cake

Feather Light Sponge Cake Recipe Card Back

Back of Feather Light Sponge Cake recipe card.

COOK’S NOTES

  • Need help transcribing this method #4 – if you can make it out, please comment below so I can update the recipe card.

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Feather Light Sponge Cake Recipe

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Feather Light Sponge Cake

Feather Light Sponge Cake

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

Notation on top of card "Good Housekeeping 1949"

Ingredients

  • 6 eggs
  • 1 cup sifted cake flour
  • 1/2 teaspoon cream tartar
  • 1/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 1/2 teaspoons grated lemon rind
  • 1 tablespoon lemon juice

Instructions

  1. Eggs room temperature
  2. Separate eggs
  3. Sift flour, salt, and cream tartar four times
  4. Boil sugar and water over medium heat till syrup ___ a ____ (moderate oven 325 degrees)
  5. Beat white until they peak
  6. Gradually add syrup beating until mixture is light and fluffy
  7. Set aside to cool
  8. Beat yolks until thick and lemon colored
  9. Add rind and juice
  10. Fold into cool egg white mixture
  11. Fold in flour little at a a time
  12. Pour into ungreased tin tube pans
  13. Bake at 320 degrees for 70 minutes
  14. Let hang until cool

Feather Light Sponge Cake

 

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