CAKES

Sponge cake is easy to
make, particularly this one.
Most of the mixing may be
done with an electric or hand
beater.

For variety serve plain, cut
in fingers, slices or squares.
Ice with butter icing, fluffy
frosting or serve as shortcake
with fruit and whipped

cream or ice cream.

PAULINE’S SPONGE CAKE

2 large or 3 small eggs 1. cup sifted pastry flour
%4 cup fine white sugar 1 teaspoon baking powder
¥% teaspoon vanilla 42 teaspoon salt

% cup hot milk

Beat eggs at high speed until light and fluffy. Gradually add the
sugar and vanilla. Beat thoroughly until very thick and ivory-coloured.
Blend in the hot milk, stirring as little as possible to mix thoroughly.
Fold in the mixed and sifted flour, baking powder and salt, one quarter
at a time. Pour into small Angel cake pan, or 9 x 4 x 2 inch loaf pan,
which has been greased and lined with waxed paper on the bottom only.
Cake rises higher if sides of pan are ungreased. Bake in moderately
hot oven, 375°F. for 35 to 40 minutes. Cool cake in pan, then remove
and peel off waxed paper. Yields 6 to 8 servings.

Variations: Add one teaspoon grated lemon or orange rind to egg
mixture before adding flour.

For buffet supper dessert: Cut cake into two or three layers and fill
with sweetened whipped cream, custard or lemon filling, sprinkle top
with sifted icing sugar.

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