The accompanying recipe is a slight variation from the true sponge CAKE, for it contains leavening other than eggs and a small amount of cold water. No difficulty will be experienced in making a CAKE according to this recipe if the directions are carefully followed.
COLD-WATER SPONGE CAKE
- 3 eggs
- 1-1/2 c. sugar
- Rind and juice of 1 lemon
- 1/2 c. cold water
- 2 tsp. baking powder
- 1-1/2 c. flour
Beat the eggs until they are thick and lemon-colored. Add the sugar gradually and continue beating. Grate the yellow part from the lemon rind and add it with the juice. Pour in the cold water, continuing to beat. Sift in the baking powder with the flour and add to the egg mixture. Pour into a sponge-CAKE pan and bake.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)