Cream Sponge Cake
A dish made with yolks 4 eggs and sugar.
contains glutencontains eggs
Ingredients
US
Metric
- 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.
Nutrition (estimated, per serving)
| Calories | 412 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.0 g |
| Carbs | 106.4 g |
| Fiber | 0.1 g |
| Sodium | 602 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States