Name: Colonial Sponge Cake
Ingredients: 3 Eggs; separated; 3/4 c Sugar; 1 tb Lemon juice with some grated rind; 1 c Sifted flour

Ask yourself this question. Who benefits if you do not spank you child? Surely not the child. The (biblical) passages make it clear that such failure places the child at risk. Who benefits? You do. You are delivered from the discomfort of spanking the child. You are delivered from the agony of inflicting pain on one who is precious to you. You are delivered from the inconvenience and loss of time which biblical discipline requires. I believe this is why the Bible says in Proverbs 13:24 – “He who spares the rod hates his son, but he who loves him is careful to discipline him.” According to this passage, hatred is what will keep me from spanking my child. Love will force me to it.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

3		Eggs; separated
3/4	c	Sugar
1	tb	Lemon juice with some grated rind
1	c	Sifted flour

INSTRUCTIONS

Mrs. Alice Van Boven
This recipe is an expansion by the donor of a recipe received by her mother
from her aunt in 1884. The original read: "Take the weight of eggs in sugar
and half the weight in flour; juice and grated rind of lemon." Similar
cakes, indeed, were made in colonial America, usually called "light cakes"
or "soft cakes."
Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the
sugar into the yolks gradually; add the lemon juice; add the flour and mix
in; add the egg whites, folding them in gently. Bake in a moderate oven
(350&deg;) in a pan with a tube in it for about an hour. Cup cake pans may also
be used with less baking time.
Posted to recipelu-digest by LSHW <[email protected]> on Feb 09, 1998

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