CREOLE SPONGE CAKE

£ cup Swansdown cake flour 6 egg yolks, beaten until thick
4 tsp. salt 1 cup sugar

4 tbsp. cocoa 6 egg whites, stiffly beaten
1 tbsp. lemon juice

Sift flour once, measure, add salt and cocoa, sift together four times. Add
lemon juice to egg yolks and beat until very light. Fold sugar gradually
into egg whites, then fold in egg yolks, and finally, flour. Bake in ungreased
tube pan in slow oven for 50 to 60 minutes. Remove from oven and invert

pan for one hour, or until cold.
Mary Ruth, Pibroch.

CHOCOLATE CHIFFON CAKE

1 cup once-sifted cake flour % cup water
1% tsp. baking powder 3 egg yolks
z tsp. salt 1 tsp. vanilla
% cup cocoa 4 tsp. cream of tartar
& cup fine granulated sugar 4 egg whites, at room
) tbsp. cooking oil temperature

Sift flour, baking powder, salt, cocoa and sugar together once, then into
a large bowl. Make a well in flour mixture and add cooking oil, water, egg
yolks and vanilla; mix these liquids a little with mixing spoon, then combine
with flour mixture and beat until smooth. Sprinkle cream of tartar over egg
whites and beat until very stiff— much stiffer than for a meringue. Fold
chocolate mixture into egg whites about a quarter at a time. Turn into un-
greased tube pan, 8” (top inside measure). Bake in rather slow oven at 350°
for 1 to 1% hours.

Immediately cake is baked invert pan and allow cake to hang suspended
until cold. (To hang, rest tube of inverted pan on funnel or rest rim of pan

on 3 inverted small cups.)
Mrs. Rodney Rude, Lethbridge.

QUICK JELLY ROLL

Line pan with wax paper and butter.
1 cup cake flour

1% tsp. baking powder ) —sift together.
z tsp. salt )
4 egg yolks ) Beat until thick and lemon colored.
% cup white sugar ) Add 1% tablespoons lemon juice and
1 tsp. vanilla ) 13 tablespoons water.
Add dry ingredients.
4 egg whites ) Beat until very stiff— fold in egg
2 cup more white sugar ) mixture.

Bake 15 minutes (about) at 350° — turn onto damp tea-cloth, peel off
paper and roll with cloth. Cool and fill with favorite lemon filling.
Mrs. Jim Sears, Hanna.

SPONGE CAKE

14 egg yolks plus 3 eggs separated—add these yolks to others.
(The egg whites to be used in Angel Food Cake.)
Beat egg yolks 15 minutes.
Add 1 cup sugar gradually and 1 tsp. lemon flavoring.
Beat until light lemon color.
Add: a pinch of salt

% cup Swansdown flour

1 tsp. baking powder — sift together 3 times.
Fold into egg mixture.
Whip 3 egg whites stiff but not dry, and fold in. Pour into tube pan.
Cook in 325° oven for 55 minutes.

Afton Remington, Cardston.

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