Cream Sponge Cake (Cream bisquitte cake)
4 egg yolks
1 cup of white granulated sugar
3 tablespoons of cold fresh water
11/2 tablespoons of corn starch flour - potato starch work fine as well
1/4 tea spoonsbaking of baking powder - best working is Calumet, but Glabber Girl works fine as well
1/2 teaspoon salt of salt
4 eggs
1 teaspoon of lemon extract
Take 4 eggs- you will need to separate yolks of the eggs from whites;1 cup of white granulated sugar, 3 tablespoons of cold water, 11/2 tablespoons of corn starch flour, 1/4 of teaspoon of baking powder, 1/ 2 teaspoons of salt and 1 teaspoon of lemon or lime extract. Beat yolks of eggs well with water until they get thick then add sugar slowly and beat the egg yolks with water for about two- three minutes. Mix the corn starch into bowl and fill with flour. Mix the flour with beaten egg yolks and sift into the same bowl the baking powder and salt. Beat the egg whites with a pinch of salt until stiff then flavor the egg whites with lemon or lime juice extract. Fold the egg whites into the dough slowly. Bake the cake for thirty minutes in a moderately hot oven. Attention- cake drops at the slightest opening of the owen.