Pauline Gibson’s Sponge Cake
“I’ve peeled the potatoes and the steak is in the ice-box and Ma’s blanc mange is down cellar. There’s canned chicken for supper and a sponge cake in the pantry.”— Anne of Windy Poplars, “The First Year”, ch.13
Ingredients
1 1/2 cups egg whites (from about 12 large eggs)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 1/3 cup sugar
1 1/3 cups sifted flour
2/3 cup egg yolks (about 8 to 9 large eggs)
grated rind of 1 orange or 1 teaspoon grated lemon zest
confectioners’ sugar
Directions
1.Beat egg whites until foamy. Add cream of tartar and the salt; beat until whites begin to hold their shape.
2. Gradually add sugar; beat until mixture is stiff and glossy. Carefully fold sifted flour into egg white mixture.
3. Combine yolks and orange rind; beat until thick and lemon colored. Gradually fold yolk mixture into egg white mixture.
4. Pour into an ungreased 10-inch tube pan and bake at 325° for 1 1/4 hours. Invert on rack until cool. Remove and dust with confectioners; sugar.
See also -> Miss Lavender Lewis’s Sponge Cake
