When a substitute for wheat flour must be used and the supply of eggs is not large, the family need not be deprived of excellent CAKE, for potato sponge CAKE can be made. This resembles angel food to a certain extent, as it is white in color and tender in texture. It is a splendid CAKE to serve with rich frozen desserts.
POTATO-FLOUR SPONGE CAKE
- 5 egg whites
- 1-1/2 c. sugar
- 1/2 c. water
- 2/3 c. potato flour
- 1/3 c. wheat flour
- 1/2 tsp. cream of tartar
- 1 tsp. lemon extract
Beat the egg whites until stiff. Cook the sugar and water until the sirup threads. Add this sirup to the egg whites and beat well. Sift the potato flour, wheat flour, and cream of tartar three times, and then fold into the mixture. Add the flavoring, turn into a pan, and bake for about 40 minutes.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)