The royal baker and pastry cook : $b A manual of practical cookery

1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white; add flour, sifted with powder and salt, and the extract; mix together quickly; bake in tin (fig. XII) lined with buttered paper, in hot oven, 35 minutes. =Sponge Cake (Almond).=—1½ cups sugar, 8 eggs, 1½ cups flour, ½ teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil sugar in 1½ gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 minutes; continue the whipping 20 minutes longer; add flour, sifted with powder, and extract; bake in well-buttered cake-mold (fig. I), in quick oven, 30 minutes. =Sponge Cake (Berwick).=—6 eggs, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1 teaspoon extract lemon. Beat eggs and sugar together 5 minutes; add flour, sifted with salt and powder, water, and extract; bake in shallow square cake-pan (fig. XIII), in quick, steady oven, 35 minutes; when removed from oven, ice it with clear icing. =Cream Sponge Cake.=—6 eggs, their weight in powdered sugar, and ½ their weight in flour, ½ teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange. =Silver Cake.=—Whites 6 eggs, 1 cup milk, 2 cups sugar, ⅔ cup butter, 4 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar; add alternately the milk and flour mixed with salt and baking powder; then the extract and the stiffly whipped whites. Beat well, and bake in loaf-pan in moderate oven. =Snow Cake.=—1 pound arrowroot, ¼ pound sugar, 1 cup butter, whites 6 eggs, ½ teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar.