The 1918 Fanny Farmer Cookbook

1/2 tablespoons

corn−starch

Whites 4 eggs

teaspoon lemon extract

Beat yolks of eggs and water until thick and lemon−colored, add sugar gradually, and beat

minutes. Put corn−starch in a cup and fill cup with flour. Mix and sift corn−starch and flour

two

with

baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs

beaten until stiff, and flavoring. Bake thirty minutes in a moderate oven. This is an excellent

mixture to use for whipped cream pies or to bake in an angel cake pan.

Petit Four

Follow recipe for Cream Sponge Cake. Bake in a shallow pan, cool, and shape, using a small

round cutter. Split, and remove a small portion of cake from the centre of each piece. Fill

cavities of one−half the pieces with whipped cream sweetened and flavored, cover with

remaining pieces, and press firmly together. Nuts or glacé fruits cut in pieces may be added to

cream. Melt fondant, color, and flavor to taste. Dip cakes in fondant, decorate tops with

pistachio nuts, violets, or glacé cherries, and place each in a paper case.

Sponge Cake

Yolks 6 eggs

Grated rind

one−half lemon

cup sugar

Whites 6 eggs

tablespoon lemon

juice

cup flour

/4 teaspoon salt

Beat yolks until thick and lemon−colored, add sugar gradually, and continue beating, using

egg−beater. Add lemon juice, rind, and whites of eggs beaten until stiff and dry. When whites

are partially mixed with yolks, remove beater, and carefully cut and fold in flour mixed and

sifted with salt. Bake one hour in a slow oven, in an angel cake pan or deep narrow pan.

Genuine sponge cake contains no rising properties, but is made light by the quantity of air

beaten into both yolks and whites of eggs, and the expansion of that air in baking. It requires a

slow oven. All so−called sponge cakes which have the addition of soda and cream of tartar or

baking powder require same oven temperature as butter cakes. When failures are made in

Sunshine and Angel Cake, they are usually traced to baking in too slow an oven, and

removing

Chapter XXXI − CAKE

582