Ingredients
3/4 cup sifted cake flour
1/4 tsp salt
4 tbsp cocoa
1 tbsp lemon juice
5 eggs, separated
1 cup sifted sugar
Directions
Sift flour, salt and cocoa together 4 times. Add lemon juice to
beaten egg yolks and beat with rotary egg beater until thick enough
to hold a soft peak. Beat egg whites until stiff but not dry. Fold in
sugar in small amounts, then fold in egg yolks. Fold in flour
mixture in small amounts. Pour into ungreased tube pan, cut through
batter with spatula to remove large air bubbles and bake in a 350
degree oven for 45 to 60 minutes. Invert pan and let cake hang in pan
until cool. Makes 1 (9 inch) cake. Randy Rigg The Pinnacle Club BBS
812-963-9139
Servings: 1 servings
Chocolate Spongecake Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We are able to read the history of meal recipes way back into history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, sadly, these old cook books were just basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During Roman times 25BC a man called Apicius created some documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and desserts, something we still use today. Additionally, he informs us how the cooks of his times used many spices, including a few you will know such as basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a torrent in books on cooking, most of which are kept safe in private cookery archives. During the succeeding few centuries, the rich families of the West competed to serve up the most exotic banquets, and as a consequence, the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that fine cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of television brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chocolate Spongecake recipe.
