Caramel Sponge Cake

Ingredients

• 2 cup flour additional
• half cup of boiling water
• 3 tablespoons water
• 1 cup sugar
• 2 eggs beaten very light
• three ingredients a little at a time
• 1 egp^
• 2 cups -flour
• 2 teaspoous bakiug p-^wder

Directions

1. 2 eggs beaten very light, i cup sugar, a little salt, ^ cup flour. Add these three ingredients a little at a time. ^2 cup flour additional, i teaspoon baking powder, i teaspoon lemon extract, a small half cup of boiling water. Frosting: — i cup sugar, 3 tablespoons water, boil until it hairs. Beat white of i egg stiff, stir into the frosting and spread on cake. Melt i square chocolate and spread on frosting.

2. ANNA M. GRAVES.

3. HATFIELD COOK BOOK. 117

4. PLAIN CAKE,

5. 1 egp^, 1 cup sugar, i large teas}>oon sour cream, i cup milk. Piuch of soda dissolved iu milk, 2 cups -flour, 2 teaspoous bakiug p-^wder. Flavor with uut- iiieg and vanilla. Bake in shallow tin as layer cake,

6. MRS. D. W. WKLLS.

Nutrition, whole recipe (rough)

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.