Chocolate Sponge Cake

¼ cup Lowney's Always Ready.

Chocolate Powder yolks of 3 eggs ¼ cup sugar whites of 3 eggs.

2 tablespoons hot water.

¼ teaspoon salt.

¼ cup pastry flour.

I teaspoon vanilla.

CHOCOLATE SPONGE CAKE.

Spread one cake with one half cup of Lowney's Sweet Chocolate Powder moistened with one fourth cup boiling water and flavored with one teaspoon vanilla. Sprinkle with broken walnuts, cover with other cake, and ice with White Frosting.

Beat yolks until lemon-colored and thick; add sugar and continue beating. Mix chocolate with water, add to sugar mixture; cut and fold in flour, salt and beaten whites. Flavor and bake in buttered pan in a moderate oven three quarters of an hour.

Plain Sponge Cake No. 1

8 eggs weight of eggs in sugar.

½ weight of eggs in flour 3 tablespoons lemon juice.

Beat yolks ten minutes; add sugar; beat five minutes; add lemon juice and flour; when well blended, add stiffly beaten whites, cutting and folding them in.

Pour into angel cake pan and bake in a moderate oven one hour.

Plain Sponge Cake No. 2

1 cup powdered sugar.

¾ cup flour.

¼ teaspoon salt grated rind ½ lemon.

1 tablespoon lemon juice.

4 eggs.

Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten whites, also the sifted flour. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes.

Hot Water Sponge Cake

3 egg yolks.

1 cup sugar.

1 cup flour.

1 tablespoon lemon juice.

1 teaspoon baking powder.

2 tablespoons hot water.

3 egg whites.

¼ teaspoon salt.

Beat egg yolks until lemon-colored and thick; add sugar and continue beating. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added.

Cold Water Sponge Cake

6 eggs.

3 cups sugar grated rind and juice of ½ lemon.

¾ cup cold water.

3 cups flour.

3 teaspoons baking powder.

½ teaspoon salt.

Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been sifted. When well blended, cut and fold in the beaten whites of eggs. Bake in two pans thirty to forty minutes.

Cream Sponge Cake

1 cup sugar ½ cup water 5 egg yolks grated rind and juice 1 lemon 1⅛ cups flour 5 egg whites.

Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar sirup, lemon juice and rind, and beat until mixture is cold. Cut and fold in the beaten whites and flour. Bake in an angel cake pan forty to fifty minutes.

True Sponge Cake

6 eggs.

1 cup sugar.

1 cup flour juice and rind 1 lemon.

⅛ teaspoon salt.

Follow directions for making Sponge Cake. Bake in a deep pan forty to sixty minutes.