Cream Sponge Cake

Name: Cream Sponge Cake
Ingredients: Yolks 4 eggs; 1 cup sugar; 3 tablespoons cold water; 1½ tablespoons corn-starch; Flour; 1¼ teaspoons baking powder; ¼ teaspoon salt; Whites 4 eggs; 1 teaspoon lemon extract

Ingredients

Yolks 4 eggs
1 cup sugar
3 tablespoons cold water
1½ tablespoons corn-starch
Flour
1¼ teaspoons baking powder
¼ teaspoon salt
Whites 4 eggs
1 teaspoon lemon extract

Steps

Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and beat two minutes; then add water. Put corn-starch in a cup and fill cup with flour. Mix and sift corn-starch and flour 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.

More recipes with eggs, cornstarch, flour, baking powder or lemon

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.