MILK SPONGE CAKE

2 eggs 1 cup sugar 6 tablespoons hot milk 1 teaspoon vanilla or lemon extract 1 cup flour 1/8 teaspoon salt 1-1/2 teaspoons Dr. Price’s Baking Powder

Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot milk, remainder of sugar and whites of eggs beaten until stiff; add flavoring; add flour, salt and baking powder which have been sifted together.  Bake in ungreased tube pan in moderate oven about 25 minutes.

CAKE ICINGS AND FILLINGS

BOILED ICING

1 cup granulated sugar 1/2 cup water 1/2 teaspoon Dr. Price’s Baking Powder White of 1 egg 1/2 teaspoon flavoring extract

Boil sugar and water until syrup spins a thread; pour very slowly into stiffly beaten white of egg and beat until smooth; add baking powder and flavoring and mix well.  Allow to stand about ten minutes and spread on cake.

FROSTING

1 unbeaten egg white 1-1/2 cups confectioners’ sugar 1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

ORNAMENTAL FROSTING

1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1 teaspoon flavoring extract 1 teaspoon Dr. Price’s Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff enough to spread.  Put over boiling water, stirring continually until the icing grates slightly on bottom of bowl.  Spread on cake saving a small portion of the icing to ornament the edge of cake.  This can be forced through a pastry tube, or through a cornucopia, made from ordinary white letter paper.

WHITE OR COLORED ICING

1/2 teaspoon butter 2 tablespoons hot milk 1-1/2 cups confectioners’ sugar 1/2 teaspoon vanilla extract 1/2 teaspoon Dr. Price’s Baking Powder

Add butter to hot milk; add sugar slowly to make right consistency to spread; add baking powder and vanilla.  Spread on top and sides of cake.

If pink icing is desired add one tablespoon strawberry or other fruit juice.  For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.

SEVEN-MINUTE ICING

1 unbeaten egg white 3 tablespoons cold water 7/8 cup granulated sugar

Place all ingredients in top of double boiler.  Place over boiling water and beat with dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides of cake.

For Chocolate Icing use above, adding 1-1/2 ounces melted unsweetened chocolate or 4-1/2 tablespoons cocoa after removing from fire.