Sponge Cakes

Assorted Sponge Cakes. Cake Baking Made Easy, 1927. GGA Image ID # 202cced345

An authentic sponge cake contains no shortening and depends on its lightness upon the air, which is beaten into the eggs. When whole eggs are used in such a cake, the name "sponge cake" is applied; when only whites are used, the cake is called "angel cake."

The foundation recipe, like that for butter cake, can be used as a basis for a delightful variety of widely different cakes. Because cake flour is so remarkably delicate and feathery fine, sponge cakes made with it are unusually fine-grained and velvety soft.

Foundation Sponge Cake Loaf

• 6 Eggs
• 1 cup sugar
• 2 tablespoons lemon juice
• Grated lemon rind
• 1 cup Cake Flour
• 1/4 teaspoon salt

Beat the yolks of the eggs until thick. Add sugar gradually and continue beating. Add lemon juice and the grated rind of half a lemon. Add the flour, which has been mixed with the salt, and sifted three times. Fold in the stiffly beaten whites of eggs, incorporating them thoroughly but lightly. Turn into a floured (not greased) tube pan and bake in a moderate oven-325° F.-55 to 65 minutes. When the cake is done, invert it and allow it to cool before taking it from the pan.

Foundation Sponge Cake Layer

Follow the Foundation Sponge Cake recipe and bake in layer pans in a moderate oven- 350° F. for 20 to 25 minutes. The whole recipe will make three layers 8 inches in diameter and about 1 inch thick, or four smaller layers. The recipe can be divided easily. Half of it will make two small layers; two-thirds, two large or three small layers.

Foundation Angel Cake

• 1 cup egg whites
• 1 teaspoon cream of tartar
• 1 1/4 cups sugar
• 1 cup Cake Flour
• 4 teaspoon salt
• 1 teaspoon vanilla or other flavoring

Beat the egg whites until very stiff but not dry, adding the cream of tartar when they have become foamy. Sprinkle the sugar over the mixture, a little at a time, and fold it in carefully. Sift the flour, mixed with the salt, three times and sift it into the mixture a little at a time, folding in each addition. Add vanilla. Pour into a floured (not greased ) tube pan and bake in a moderate oven at 325° F. for 50 to 60 minutes. Cool down like Sponge Cake.

Hot Water Sponge Cake

• 2 Eggs
• 3/4 cup sugar
• ½ cup hot water
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1½ teaspoons baking powder
• 1 1/4 cups Cake Flour

Beat egg yolks until thick. Add one-half the sugar gradually. Continue beating. Add hot water and lemon juice and the remainder of the sugar. Sift flour, baking powder, and salt and add slowly to the first mixture. Fold in stiffly beaten egg whites. Pour into the tube pan and bake in a moderate oven at 350° F for 45 minutes.

Water Sponge Cake

• 3 eggs
• 3/4 cup sugar
• 1/4 cup cold water
• 1 teaspoon flavoring
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Beat the yolks of the eggs until thick and add sugar gradually, beating constantly. Add cold water and flavoring. Add flour, sifted with baking powder and salt three times, and fold in the stiffly beaten egg whites. Turn into an ungreased tube pan and bake in a moderate oven- 325° F. for 50 to 60 minutes. Cool, inverted, before removing from the pan. This cake may be baked in layer pans in a moderate oven- 350° F. for 20 to 25 minutes. The recipe will make two layers, 8 inches in diameter and about 1 inch thick.

Sunshine Cake

• 1/4 cup egg yolks (4)
• 3/4 cup egg whites (6)
• 3/4 teaspoon cream of tartar
• 1 cup sugar
• 1 teaspoon orange extract or other flavoring
• 1 cup cake flour

Pinch salt. Beat the yolks of the eggs until thick. Beat the whites of the eggs until foamy, add cream of tartar, and continue beating until very stiff. Fold in sugar, sprinkling it over the whites a little at a time. Add beaten egg yolks, folding them carefully; add flavoring, and then fold in the flour, which has been sifted four times with the salt, a little at a time. Turn into an ungreased tube pan and bake in a moderate oven- 325° F. - 55 to 65 minutes. Let the cake cool, inverted, before removing it from the pan.

Egg Yolk Sponge Cake

Follow the Water Sponge Cake recipe, using eight egg yolks instead of 3 whole eggs.

Orange Sponge Cake

Follow the recipe for Water Sponge Cake or Egg Yolk Sponge Cake, using 1/4 cup of orange juice instead of water and flavoring it with the grated rind of half an orange or 1/2 teaspoon of orange extract.

Mocha Cake

Bake a Water or Foundation Sponge Cake in layers, combine it with Mocha Cream Filling and cover it with Mocha Icing.

Mocha Icing may be made by substituting hot, clear coffee for the water in the quick fondant icing, then adding a tablespoonful of cocoa and more sugar, as required.

One may fashion it into cunning little flowers or leaves by making the icing rather stiff and then kneading it well until pliable and delicate. This is done by pinching off small bits and working them into the desired shapes with the tips of the fingers.

Colored icing may be used for roses, holly berries, leaves, and other decorations. A straightforward chocolate icing is made by melting four squares of chocolate over hot water, stirring in a quarter of a cup of boiling water, and using enough (four X sugar) to stiffen; flavor with almond, cinnamon, or vanilla.

Jelly Roll

Follow the Water Sponge Cake recipe, adding two tablespoons melted shortening after combining all the other ingredients. Bake in a shallow pan about 10 by 14 inches, lined with greased paper, in a moderately hot oven at 375° F. for 15 to 20 minutes. Turn onto a damp cloth, cut off the crisp edges, and spread with jelly or jam. About one cupful will be needed. Roll up, and when cool sprinkle with confectioners' sugar.