Recipes For Making Sponge Or Savoy Cakes. Part 3

Lady Fingers Recipe (Gouffe)

6 eggs. 1 1/4 cups of flour. 1 cup of sugar. Flavoring.

Africans, Or Othellos Recipe

Press the lady-finger mixture on to the paper in rounds an inch and a half in diameter. When baked, spread the flat surface of half the biscuits with jam or jelly and cover with the remaining biscuits. Dip in chocolate fondant, or frosting, and dry on oiled paper.

Finger Biscuit With Pistachios Recipe

Press the biscuit paste on to the paper in oval-shaped strips, one and three fourth inches long by three fourths inch wide, dust with fine granulated sugar, and when baked cover the tops with Italian meringue (boiled frosting), and sprinkle with chopped pistachios. Or strew the biscuits before baking with fine-chopped almonds mixed with sugar, and the Italian meringue may be omitted.

Finger Biscuit With Pistachios, Othellos

Pound cake cut in diamonds and crescents, iced and decorated with cherries and angelica.

Sponge Cake With Cold Water Recipe

6 eggs. 1 cup (less 2 tablespoonfuls) of cold water. 3 cups of sugar. The grated rind and juice of half a lemon. 3 cups of flour. 1 teaspoonful of soda. 3 1/2 teaspoonfuls (level) of cream-of-tartar.

Beat the eggs, without separating, until very thick, add the sugar gradually, beating all the time, then the grated rind, juice, and water, alternately, with the flour, cream-of-tartar, and soda. Bake in two long narrow sponge-cake pans.

Orange Cake Recipe. (Mrs. Elliot Russel, Boston)

The yolks of five eggs. 2 cups of powdered sugar. The whites of four eggs. 1/2 teaspoonful of soda. 2 cups of flour. 2 teaspoonfuls of cream-of-tartar.

Beat the yolks until light colored and thick; add the sugar gradually, then the whites of the eggs and the flour sifted with the soda and cream-of-tartar. Bake in two pans 11 1/2 x 7 1/2 inches. Finish with Royal icing made with orange juice. Or use water icing.

Swedish Sponge Cake Recipe

5 eggs. 1/2 cup of potato flour. 1 cup of sugar. 2 teaspoonfuls of lemon extract or grated rind and juice of 1/2 lemon. 1/4 teaspoonful of salt.

Beat the whites and yolks of the eggs separately. Beat the sugar into the yolks, add the flour sifted with the salt, then the extract and egg whites. Bake about forty minutes. This makes a very tender sponge cake.