Cheap Sponge Cake

Ingredients

• Three eggs
• one cup and a half of sugar
• one cup of flour
• one-half cup of milk
• one teaspoonful of yeast powder

Method

1. 1

   Beat three minutes, add milk and flour with yeast powder.

2. 2

   Flavor to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 77. The excerpt below is the record exactly as published.

Cheap Sponge Cake. — Three eggs beat with one cup and a half of sugar; add one cup of flour, beat three minutes, one- HOW WE COOK IN TENNESSEE. 135 half cup of milk, add one cup of flour with one teaspoonful of yeast powder. Flavor to taste. Sponge Cake with Cream Filling, or New England Cream Pies. — Three eggs, one and one-half cups sugar, two cups flour, half cup cold water, one teaspoon cream tartar, half teaspoon soda. Bake in quick oven in two layers ; put together with this cream; one pint sweet milk; put on to boil; beat two eggs, half cup sugar, one heaping tablespoon flour well together. Just as the milk comes to a boil stir in one tablespoon butter and then the above mixture ; stir constantly until cream thick- ens like mush ; when cold flavor to taste ; split the layers and pile cream on one side ; put top pieces over the cream. — Mrs. W. Delightful Sponge Cake. — Thirteen eggs, one and a half pounds sugar, one pound flour ; beat yolks well, add sugar and then add whites after being well beaten ; put flour in through a sieve, a small quantity at a time; stir in gently (never beat it in). Just before baking, flavor with lemon and stir in half tea- cup cold water. Bake quickly in layers and put together with the following: Grate an orange, chop a can of pineapple (do not use the grated), juice of one lemon, cut up several bananas, sugar to taste. Put this between the layers and use plain icing for top. — Mrs. W. Sponge Cake. — Yellows of three eggs, one and one-half cups sugar, half cup ice water, two cups flour, juice of a lemon, one teaspoon baking powder. Lastly, fold whites of the eggs, well beaten, into the batter. Bake in hot quick oven. Bake in bis- cuit pan, then cut half in two and put cut-up fresh peaches between. Serve with whipped cream. — Mrs. C. N. Harris. Chocolate Sponge Cake. — Half cake Baker's chocolate dis- solved in one cup of warm sweet milk. Beat two cups of sugar with four yolks of eggs, one cup of flour, measured before sift- ing, one teaspoon of baking powder, then add the whites of the four eggs beaten stiff. — Mrs. I. W. Wise. 136 HOW WE COOK IN TENNESSEE. Chocolate Sponge Icing. — Yolks of two eggs, half cup sweet milk, piece of butter size of walnut, one and one-half cups of sugar beat altogether, boil five minutes, remove from fire and add one cup of bitter chocolate that has been grated and melted over hot water. — Mrs. I. W. Wise. Lady Finger Cake. — Eight well beaten eggs, one cup sugar, eight stale lady fingers, one cup grated almonds, one cup pecan nuts, one-half grated lemon and juice, one teaspoon va- nilla, one teaspoon baking powder dissolved in two tablespoons warm water. Nuts can be ground in a meat chopper. — Mrs. Martha Dodson. Jelly Roll. — Three eggs, one cup sugar, one cup Dainty flour, one teaspoon baking powder, one tablespoon sweet milk. — Mrs. Lee Agnew. Jelly Roll. — Four eggs, yellows and whites beaten separately, one cup sugar, one cup flour, one teaspoon cream tartar, half teaspoonful soda, salt. Bake in shallow pan in moderate oven. Turn out of pan at once, spread with jelly and roll. Jelly Roll. — Two cups sugar, two cups Dainty flour, four eggs, two teaspoons baking powder, three-quarters cup hot water stirred in last ; flavor to suit taste and beat well. When done turn on a cloth, spread with jelly and roll. Use paper in bottom of pan. When done moisten the paper and it will come off smooth. — Mrs. H. J. Vandenbrook. Sponge Roll. — To six eggs broken together add two and one- half cups sugar, beat fifteen minutes; add one cup sweet milk, one teaspoon vanilla, lastly beat in lightly four cups Dainty flour into which has been sifted thoroughly one heaping tea- spoon baking powder. Grease two biscuit pans and dust with flour ; pour in batter and bake in a quick oven. When done turn out on a damp napkin ; spread with jelly quickly, and roll. Stale Sponge Cake. — Stale sponge cake may be transformed into an excellent dessert by cutting it in slices and toasting it HOW WE COOK IN TENNESSEE. 137 delicately over the coals. Spread whipped cream on each slice and into it drop a teaspoonfnl of apple or quince jelly. Sponge Roll. — One cup of sugar, one and one-half cups flour, two teaspoons baking powder sifted in flour. Break two eggs in a teacup, fill up with sweet cream, add a little salt and flavor to taste. Beat very light, add sugar and flour. Bake in loaf or jelly tins. If the latter, fill with any good marmalade, pre- serves or chocolate filling. Serve with sauce. This makes three nice rolls. — Miss Pattie Powell. Velvet Cake. — Whites eight eggs, three cups flour sifted four times, two cups sugar, two level teaspoons Price's baking powder, three-quarters cup milk, three-quarters cup butter (measured after it is creamed. Add one cup sugar to whites, which have been beaten to a very stiff froth, and the other cup cream with the butter; then add them together, putting in the flour and the milk last. — Mrs. Albert Johnson. White Layer Cake. — Eight eggs (whites), two cups of sugar, four cups of flour, one cup of butter, one cup of milk, one tea- spoon of baking powder. Cream butter and sugar well to- gether before adding milk, which must be stirred in slowly. Add flour and then the well beaten whites of eggs. Flavor with teaspoon of whiskey. Line pans with paper ; bake in moderate warm oven. Put layers together with chocolate icing. Cook three and one-half cups of white sugar, one and one-half cups of mil

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