Butter Sponge Cake

Ingredients

• 1 cup sugar
• 1/2 cup butter, large
• 4 eggs
• 1/2 cup milk
• 1 large teaspoon baking powder
• 3 cups flour

Method

1. 1

   Beat the sugar and eggs together for a few minutes, melt the butter and beat it in, add the milk, then the baking powder and flour, and beat up thoroughly.

2. 2

   Bake in a shallow tin and frost over or use for layer cakes with currants and raisins mixed in.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 163. The excerpt below is the record exactly as published.

Butter sponge cake, warm frosted (No. 561—1^ pounds, 15 cents.) Milk and cream (20 cents.) Butter (table and steak, i lb, 20 cents.) Coffee tea (5 cents.) $1 26; 20 persons, litde over 6 cents a plate. 561 — Sutter Sponge Cake. One of the best and most useful cakes* I cup sugar— 8 ounces. ^ cup butter, large— 4 ounces. 4 eggs (use 5 if they are cheap.) % cup milk. I large teaspoon baking powder. 3 cups flour

Cook this with the app: pantry check, scaling, and the assistant.