Title: New England Sponge Cake
Categories: Cake Blank
Yield: 6 Servings
| 3 | | Eggs |
| 1 1/2 | c | Sugar |
| 1 | ts | Orange or lemon juice |
| 1 1/2 | c | Cake flour |
| 1 | tb | Grated orange or lemon rind |
| 1/2 | c | Boiling water |
| 1/4 | ts | Salt |
| 1 1/2 | ts | Baking powder |
Beat egg yolks until thick, add sugar gradually, fruit juice, and rind. Add
hot water, stirring constantly. Sift flour, measure, and sift with baking
powder and salt. Fold into egg mixture. Fold in stiffly whipped egg
whites. Pour into well-oiled loaf pan and bake in slow oven (350 F) about
40 minutes. Florence Taft Eaton, Concord, MA.