Literary Eats by Gary Scharnhorst

Author:Gary Scharnhorst
Language: eng
Format: epub
Publisher: McFarland
Published: 2014-04-10T04:00:00+00:00

Sponge Cake

The recipe I send for Sponge Cake was one constantly in use twenty-five years ago. Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon; small teaspoon salt. Beat yolks separately and very thoroughly; add sugar, salt, lemon juice and grated peel, and beat again. Beat whites to stiffness and add to the yolks, beating well together. Then cut the flour in slowly with large knife and avoid beating after this. Bake in two deep, long, narrow tins, in rather slow oven, but hot on the bottom. The secret of success is in cutting in the flour and the baking. But few people will believe this and cannot reach my standard. I have made this cake for forty years with uniform success.—Shurman, Favorite Dishes, 152.

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