Sponge Cake
From Observatory
1111
True sponge cakes are leavened only with air incorporated into the beaten eggs.
The yolks are beaten well with a Dover type of beater.
The sugar is gradually beaten with a wooden spoon into the yolks. Add flavoring.
The whites are beaten only till stiff and folded carefully into the yolks and sugar.
Sift the flour once and measure it. Sift it several times and fold it into the mixture, taking great care not to beat.
Bake in a Turk's Head cake pan in a slow oven. Invert and leave till cold. The pan for sponge cake is not greased.
