Graham Sponge Cake Recipe

Instructions

1. Use either Sponge Cake No.
2. 1 or 2, substituting graham meal for flour, making the measure round instead of level.
3. Sponge Cake, No.
4. 1
5. 6 eggs
6. 1 cup granulated sugar
7. 1 cup flour
8. 1/4 teaspoon salt
9. Grated rind and juice of 1 lemon
10. Sift the flour and salt; beat the eggs separately, add the sugar slowly to the beaten yolks, add lemon juice and rind, add the whites beaten very stiff, fold in the flour.
11. Bake in rather deep tin for about fifty minutes.
12. Do not open the oven door for the first fifteen minutes, at the end of that time it should begin to rise, at the end of the next fifteen minutes it should double its bulk, by the end of the next twenty it should be sufficiently browned and baked through.
13. Sponge Cake, No.
14. 2
15. 3 eggs
16. 1 1/2 cups sugar
17. 1/2 cup cold water
18. 2 cups flour
19. 2 teaspoons baking powder
20. 1/4 teaspoon salt
21. The grated rind of half a lemon
22. For mixing, follow directions as given for Sponge Cake No.
23. 1.
24. Bake thirty to forty minutes in a moderate oven.