Home › Recipes › Rich Sponge Cake

Rich Sponge Cake

1½ Cupful Snowdrift (scant) 1 Cupful Sugar Rind ½ Lemon 1 Tablespoonful Lemon Juice 3 Egg Yolks, Beaten Light 1½ Cupfuls Flour 14 Teaspoonful Salt 14 Teaspoonful Soda 3 Egg Whites 3 Ounces (squares) Chocolate 1½ Cupful Milk 1 Egg 1 Cupful Sugar 2 Tablespoonfuls Snowdrift 11/8 Cupfuls Flour 18 Teaspoonful Salt Stir the Snowdrift and gradually work in the sugar, the lemon juice and rind, and then the egg yolks. Sift together the dry ingredients and add them alternately to the first mixture with the egg whites, beaten stiff. Transfer to small muffinpans lightly rubbed with Snowdrift, fill them half full, and bake from twenty-five to thirty minutes in a moderate oven, 350 degrees F. The cakes will have a delicious crust, similar to that of ladyfingers, and it is not necessary to ice them. If desired, the cake may be baked in a round, thin loaf, the top being sprinkled with shredded almonds or a little cocoanut before the mixture is baked.