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Story Soup Kids - Mixing up their next great adventure


Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots

Sponge Cake

Sponge Cake

4 eggs.
1 cup powdered sugar.
1 cup sifted flour.
1 level teaspoonful baking-powder.
Juice of half a lemon.

Separate the yolks and whites of the eggs and beat them both very light. Mix the sugar in the yolks and beat again till they are very foamy; then put in the stiff whites, and last the flour, sifted with baking-powder; then the lemon-juice.

Bake in a buttered biscuit-tin.

You can frost and put walnut-halves on top.







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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Feather Cake
Domino Cake
Margaret's Own Cake
Sponge Cake
Velvet Cake
Easy Fruit-cake
Layer Cake