Title: New England Sponge Cake
Categories: Cakes, 1941
Yield: 6 servings
3 Eggs
1 1/2 c Sugar
1 ts Orange or lemon juice
1 1/2 c Cake flour
1 tb Grated orange or lemon rind
1/2 c Boiling water
1/4 ts Salt
1 1/2 ts Baking powder
Beat egg yolks until thick, add sugar gradually, fruit juice, and
rind. Add hot water, stirring constantly. Sift flour, measure, and
sift with baking powder and salt. Fold into egg mixture. Fold in
stiffly whipped egg whites. Pour into well-oiled loaf pan and bake
in slow oven (350 F) about 40 minutes. Florence Taft Eaton, Concord,
MA.
