Proteins - Tissue Building Foods

Eggs Used In Sponge Cake

Sponge Cake provides a good example of the use of eggs as a leavening agent in a batter. Air is beaten into the whites of eggs, then the whites are folded into the mixture, so as to retain the enclosed air; the mixture is then baked, thereby firmly fixing the enclosed air bubbles.

School Recipe.

MATERIALS:

1 Yolk.

4 Tablespoons Sugar. 3/4 Tablespoon Water. 1 Teaspoon Cornstarch. 4 Tablespoons Flour. 1/2 Teaspoon Baking Powder.

Few Grains Salt. 1 Beaten White. Few Drops Vanilla or Lemon Juice.

Cream Of Sponge Cake

Sponge Cakes may be made without any baking powder, depending entirely on the air beaten into the eggs to make them light. More eggs are then required. In this lesson you will find a recipe for sponge cake requiring no baking powder. Sponge cake, when properly made, is light and porous, is easily digested and nourishing. With a little fruit and whipped cream, it makes a delicious and nourishing dessert

Review Lesson on Air in Relation to Cookery.

In our lesson on air in relation to cookery, we learned that batters could be made light by the introduction of air. Air at 70 degrees F., when heated sufficiently, expands to about double its volume.

By beating a mixture, a large amount of air is enclosed, and by cutting and folding, the air already introduced is prevented from escaping.

Eggs, by beating, will enclose a large amount of air, as you will notice when beating the whites. Baking coagulates the albumen of the egg, and this forms a wall around each bubble, firmly fixing it in place, thereby making the mixture light and porous. If the mixture is not baked long enough, the wall will not be firm enough to hold the bubbles in place, and the mixture will fall.

All egg mixtures should be baked at a moderate temperature.

Cakes made without butter should be baked in unbuttered tins.

Sponge cakes, on account of the oil in the yolk, may be baked in slightly greased tins, although they are usually baked in unbuttered tins.

A cake is done if a clean straw or knitting needle put into it comes out clean, or when pressed lightly on top with a finger, the cake springs back in place. It should also shrink from the side of the pan.

If a cake is cut into while warm, it will be doughy and compact. Break sponge or angel cakes into suitable pieces for serving or cut with the end of a fork.

Working Directions To Be Followed By All Odd Numbered Girls

In today's lesson you are to separate the egg, beat the yolk, add the sugar and cold water, while your partner measures the dry ingredients, beats the white and combines the mixture for the sponge cake.

See Recipe on Front Page.

Break the egg, slip the yolk in a bowl and the white on a plate. See FIGURES 1 and 2.

Beat the yolk with a Dover egg beater until light yellow. See FIGURE 3.

Measure and add the sugar gradually.

Continue beating with your wooden spoon for two minutes.

Measure and add the cold water.

Pass it to your partner.

Take out your bread pan and muffin tin.

Write your name on two tiny pieces of paper - put one on top of each mixture.

When cake is baked and cooled divide it in two. Do not cut, but break it apart. Serve your partner and yourself.

You are to WASH the dishes today, according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

NOTE BOOK WORK. CREAM SPONGE CAKE.

Yolks 4 Eggs. 1 Cup Sugar. 3 Tablespoons Cold Water. 1 1/2 Tablespoon Cornstarch.

1 Cup Flour.

1 1/2 Teaspoons Baking Powder. 1/4 Teaspoon Salt. Whites 4 Eggs.

1 Teaspoon Lemon Extract.

Cream Sponge Cake

Beat yolks until thick; add sugar gradually and beat 2 minutes. Then add water. Mix and sift cornstarch, flour, baking powder and salt, and add to first mixture. Fold in stiffly beaten whites and flavoring. Bake about 30 minutes in a moderate oven. This cake may be made with 2 eggs, using 2 teaspoons baking powder and 3 additional tablespoons water.

Cost of Preparing Home Recipe of Cream Sponge Cake

Working Directions To Be Followed By All Even Numbered Girls

In today's lesson you are to measure the dry ingredients, beat and fold in the white and combine the mixtures.

See Recipe on Front Page.

Measure the flour, cornstarch and baking powder into a strainer placed over a bowl. Mix and sift. See FIGURE 1.

Beat the white until stiff. See FIGURE 2.

Add the sifted flour mixture to your partner's mixture.

Measure and add the vanilla.

Fold the stiffly beaten white into your partner's mixture. See FIGURE 3.

Fill your partner's bread pan 2/3 full with the mixture.

If there is any mixture left over, drop it into a muffin tin.

Place pan on baking sheet.

Bake in a moderate oven about 20 minutes, or until done.

Try it with a clean broom straw. If it comes out clean after it has been put into cake, it is done. Remove from pan by turning pan upside down.

Let it stand until cake is cool, when it will come out of itself. If you are in a hurry, run your spatula around sides, when it will slip out easily.

You are to WIPE the dishes today according to directions already learned.

FIGURE 1.

FIGURE 2.

FIGURE 3.

HOME RECIPES. CHEAP SPONGE CAKE.

Yolks 2 Eggs. 2/3 Cup Sugar. 2 Teaspoons Hot Water. 2/3 Cup Flour.

1 Teaspoon Baking Powder. 1/6 Teaspoon Salt. Whites 2 Eggs. 1/2 Tablespoon Vinegar.

Beat yolks until thick; add sugar gradually and continue beating; then add water, flour mixed and sifted with the baking powder and salt. Fold in the stiffly beaten whites of eggs and vinegar. Bake 35 minutes in a moderate oven in an unbuttered or a buttered and floured cake pan.