Canada Sponge Cake

Ingredients

• Ten eggs (whites and yolks)
• Two coffee-cupfuls of sugar
• Two coffee-cupfuls of flour
• One tea-spoonful of baking-powder
• One-half tea-spoonful of salt
• Two tea-spoonfuls of flavoring

Method

1. 1

   Add the salt to the whites of the eggs, and beat them stiff; beat the yolks light, and add them to the whites, beating both vigorously.

2. 2

   Then add the sugar, and beat thoroughly; sift the flour and the baking-powder together twice, and add them, stirring very gently with a whisk or a knife.

3. 3

   Put in the flavoring, and bake half an hour in two well buttered tins.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 228. The excerpt below is the record exactly as published.

CANADA SPONGE CAKK. Ten eggs (whites and yolks). Two coffee-cupfuls of sugar Two coffee-cupfuls of flour. 524 THE PATTERN COOK-BOO]^, One tea-spoonful of baking-powder. One-half tea-spoonful of salt. Two tea-spoonfuls of flavoring

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