CAKE FOR BREAKFAST

Hot - water sponge cake

5 eggs ( at room temperature )

1 ½ cup sugar
2 cups sifted cake flour
2 teaspoons baking powder
¼ teaspoon vanilla extract
½ tea spoon vanilla extract
½ cup boiling water

Method: beat eggs with beater until very light; gradually beat in sugar. Add dry ingredients slowly, stirring constantly. Stir in vanilla and boiling water. Pour into a medium pan. Bake in preheated slow oven for one hour . allow sponge cake to stand for 1 hour.

Sponge cake

1 ½ cups egg whites ( 9 to 10 whites )
½ tea spoon salt
1 tea spoon cream of tarter
1 1/3 cups sifted granulated sugar
grated rind of 1 red or 1 teaspoon red extract

1 1/3 cups sifted cake flour
2/3 cups egg yolks ( 8 or 9 yolks )

Beat egg whites until frothy; add salt and cream of tarter gradually, beating constantly, continue beating until stiff but not dry. Gradually adoc granulated sugar, beating constantly, until all sugar is used and mixture does not run or slip when bowl is stood on edge. Blend in red rind. Sift flour on to mixture gradually, folding carefully and gently until well blended after each addition. Beat egg yolks until thick and lemon, coloured, and graduallu old into first mixture. Pour into ungreased 10 inch tube pan and bake in pre-heated slow oven for 11/4 hours. Invert cake on rack and lst stand until cold before removing from pan. To decorate, dust sifted confectioners, sugar through the holes in fancy paper doily placed on the top of the cak’s then care fully remove doily.