October 29, 1950; Two Egg Sponge Cake and Hot Milk Sponge Cake.
Newington NH 1940 – 1960
October 29, 1950
Two Egg Sponge Cake (Blanche)
2 eggs separated,
½ cup cold water, 2 teaspoons vanilla, beat until bowl is almost full; add gradually 1 c. sugar minus 2 tablespoons, beating all the time. Add 1 c. cake flour sifted 3 times with ¼ teaspoonful salt and 1 teaspoonful baking powder. (Use Swansdown cake flour self-rising, use baking powder first then (?)
Fold in whites of eggs beaten stiff, with the 2 tablespoonsful of sugar in. Bake 35degrees or 375degree oven 45 minutes or more. Blanche.
Hot Milk Sponge Cake (Blanche)
1 cup sugar
3 eggs
1 cup flour (Swansdown)
1 teaspoonful baking powder
¼ teaspoonful salt
1 or 2 teaspoonsful vanilla
10 teaspoonful hot milk
Beat thoroughly yolks of 3 eggs. Add the 1 cup sugar minus 2 tablespoonsful slowly, beat well. Beat whites until stiff with the 2 tablespoonsful sugar added. Add flour, baking powder, etc. & vanilla; add hot milk last. Bake 40 – 50 minutes.
Visit my ebay store to find some great kitchen utensils and collectables to go along with these vintage and antique recipes.
https://www.ebay.com/str/ozziesattic720?_trksid=p2047675.l2563
Also visit my etsy shops for more handmade, Vintage and collectable items.
https://www.etsy.com/at/shop/wrenflair?
And
