Recipe(tried): Sponge Cake (using Swans Down Cake Flour, 1932)

SPONGE CAKE



1 cup swans down cake flour
1/4 tsp. salt
Rind and juice of one lemon
5 egg yolks
5 egg whites
1 cup sugar

Heat oven to 325 degrees F. Set out an ungreased tube pan with a removable bottom.

In a bowl, sift flour and salt. Sift again 3 times; Set aside.

in another bowl, add lemon rind and juice to egg yolks, beat until light and thick; set aside.

In a large bowl, beat egg whites until stiff peaks form. Fold in sugar slowly, a small amount at a time. Add the egg yolks. Fold in flour a small amount at a time, but don't over mix.

Spoon batter into an ungreased tube pan. Bake at 325 degrees F. for 1 hour.

Remove from oven, invert and cool for 1 hour in pan.

Source: General Foods Cook Book, 1932
Photo: Kathy-MA