Cocoanut Sponge Cake

Ingredients

• 1 cup sugar
• 1/4 teaspoon salt
• 6 eggs, beaten separately
• 1 cup flour, sifted several times
• shredded cocoanut
• 1 teaspoon Blue Ribbon ground nutmeg

Method

1. 1

   Follow the Cheap Sponge Cake recipe and add shredded cocoanut and nutmeg.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 48. The excerpt below is the record exactly as published.

6 eggs. beaten separately, V% the juice and grated rind of a lemon, 1 cup flour, sifted several times. After baking, while hot, dredge powdered sugar on top. Cheap Sponge Cake—3 eggs, 1 cup sifted sugar, 3 tablespoons cold water, 1 cup flour, 1 teaspoon Blue Ribbon baking powder, 14 lemon, grated rind and juice, 14 teaspoon salt. Cocoanut Sponge Cake—It can be made from above recipe by adding shredded cocoanut and 1 teaspoon Blue Ribbon ground nutmeg. Angel Cake—8 egg whites, 1 teaspoon Blue Ribbon cream of tartar, 1 cup fine sugar, 34 cup flour, 4% teaspoon salt, 1 teaspoon Blue Ribbon vanilla. Fresh eggs should be used, and beaten stiff with cream of tartar. Add sugar gradually. Fold in flour sifted once before measuring, and then sifted four times more with the salt. An angel cake pan is the best one to use. Bake about an hour in a slow oven, about 320°F. When done, invert pan on wire cake cooler and let stand. Cake should drop from pan. Rolled Jelly Cake—1 cup sugar, 3 eggs, 2 tablespoons milk, 1 cup flour, sifted, 1144 teaspoons Blue Ribbon baking powder, )4 teaspoon Blue Ribbon lemon extract, 14 teaspoon salt.

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