Berwick Sponge Cake
From Temperance cook book, 1887
Serves 5
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 104. The excerpt below is the record exactly as published.
two teaspoonfuls of cream-tartar; flavor with lemon. Beat the butter and sugar, to a cream, add the beaten yolks, next the milk with the soda dissolved in it, the flour with the cream-tartar. Beat CAKE. 175 fifteen minutes and add the whites just before baking. If made according to rule, this cake will be equal to rich pound cake. BEAUTIFUL CAKE. One and one-half cups of granulated sugar, one-half cup of butter, one-half cup of sweet milk, two cupfuls of flour, whites of four eggs, two teaspoonfuls of Equity baking-powder, flavor with almond. Bake in one loaf. By using the yolks with one more egg and one cupful of currants, made like the white cake, you will have two loaves of beautiful cake. When baked, frost. MARBLED CHOCOLATE CAKE. Make a batter as for white cake, take out one teacupful, add to it five tablespoonfuls of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it. WATERMELON CAKE. WHITE PART. — Two cupfuls of sugar, one-half cup of butter, one cupful of sweet milk, three teaspoonfuls of Equity baking- powder, three cupfuls of flour, one lemon. PINK PART. — Made the same as the white, except use pink sugar (which can be bought at the confectioner's), and one-half pound of raisins. Put the raisins in the sugar. Put the pink part all in the center of the pan, and the white on the outside. BERWICK SPONGE CAKE. Beat six eggs, yolks and whites together, two minutes, add three cupfuls of sugar and beat five minutes, two cupfuls of flour with two teaspoonfuls cream-tartar and beat two minutes, one and one-third cupful of cold water, with one teaspoonful of saleratus dissolved in it and beat one minute. The grated rind and the juice of half a lemon
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