Graham Sponge Cake Recipe

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Instructions

Use either Sponge Cake No.
1 or 2, substituting graham meal for flour, making the measure round instead of level.
Sponge Cake, No.
1
6 eggs
1 cup granulated sugar
1 cup flour
1/4 teaspoon salt
Grated rind and juice of 1 lemon
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.
Bake in rather deep tin for about fifty minutes.
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.
Sponge Cake, No.
2
3 eggs
1 1/2 cups sugar
1/2 cup cold water
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
The grated rind of half a lemon
For mixing, follow directions as given for Sponge Cake No.
1.
Bake thirty to forty minutes in a moderate oven.