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David McKenna
Colonial Sponge Cake
0
(0)
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°) 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 <shusky@erols.com> on Feb 09, 1998
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