Homemade
Chocolate Recipes:
Cocoa
Sponge Cake
(* All measurements should be level.)
- 4 eggs,
- * a cup of sugar,
- Pinch of salt,
- 4 tablespoonfuls
of Baker's
Cocoa,
- * a cup of sifted
pastry flour,
- 1 teaspoonful of
vanilla.
Separate yolks from whites of eggs; beat yolks in a small bowl with the Dover egg-beater
until very thick; add sugar, salt and vanilla, and beat again until very thick. Sift
cocoa and the flour together and stir very lightly into the mixture; fold in the
stiffly beaten whites of the eggs, and bake in a loaf in a moderate oven until done.
Do not butter the pan, but when cake is baked, invert the pan; and when cool, remove
the cake.
Recipe Credit: Miss Elizabeth Kevill Burr
Note: These recipes date from the late 1800's to early 1900's. Use substitute ingredients
when the recipe calls for it, i.e., "Baker's Cocoa" is no longer sold in
stores. Adjust substitute measurements as needed. It is recommended that you stick
to the BAKER'S® brand wherever possible for the most accurate results.
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