Bramasole

Sponge Cakes and Fillings

FEATHERWEIGHT SPONGE CAKE

(Use a graduated measuring cup).

3 eggs
1/2 cup Sugar-—4 ozs
1/2 cup plain flour —3 ozs.
Pinch of Salt
1 level teaspoon Cream of Tartar
1/2 level teaspoon Carb. Soda
1 oz. Butter
2 tablespoons Milk
1/4 cup Nurse’s Corn-flour—l oz.

Sift the flour three times with the salt and rising.
Heat the milk and butter till the latter is melted.
Beat the eggs lightly, add the sugar and beat till the mixture becomes thick and creamy. Add the sifted flours and the liquid, stirring very lightly.
Put into two well-greased 7-inch sandwich tins and bake for about 25 minutes in a moderate oven.

If larger than 7-inch tins are used, the baking time should be less for the thinner halves.
(Do not open the oven door, before 15 minutes).

When cold join together with Mock Cream filling and dust lightly over top with icing sugar.

DELICIOUS SPONGE SANDWICH

4 eggs ]. small teaspoon Cream of Tartai

6 ozs. Sugar | small teaspoon Garb. Soda

4 ozs. Plain Flour 2 oz. Butter

3 ozs. Nurse’s Corn-flour 4 tablespoons Water

Pinch of Salt

Follow method given for Featherweight Sponge

and put the mixture into two well-greased, 8-inch

sandwich tins. Bake in a moderate oven (350° F.)

for about 30 minutes.