Butter Sponge for French Pastry

Title: Butter Sponge for French Pastry

Categories: Cakes, 1941

Yield: 6 servings

1 Egg

3 Egg yolks

3 1/2 tb Melted butter

6 tb Flour

1 ts Grated lemon rind

2 1/4 tb Cornstarch

1 ts Baking powder

1/3 c Sugar

1 tb Lemon juice

1/8 ts Salt

Combine eggs and sugar. Heat over hot water, beating constantly

until warm (95 F). Remove from fire and beat until cool and stiff.

Add flour which has been sifted, measured, and sifted with

cornstarch, salt, and baking powder. Mix as lightly as possible. Add

lemon juice and rind. Add butter slowly, stirring constantly. Pour

into well-oiled pan. Bake in moderate oven (375 F) about 20 minutes.

When cool cut into various shapes. Ice with different colored icing.

Decorate with fancy designs of contrasting colors. The Household

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