Cream Sponge

Ingredients

• Two eggs
• one cup fine sugar
• one heaping cup of flour
• two teaspoons baking powder
• Flavor to suit

Method

1. 1

   Mix all ingredients together and bake.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 88. The excerpt below is the record exactly as published.

CREAM SPONGE. Two eggs broken in a cup and fill with sweet cream, one cup fine sugar, one heaping cup of flour, two tea- spoons baking powder. Flavor to suit. DELICATE SPONGE CAKE. Mrs. John Stokes. Sift two cups flour, two cups sugar, and two tea- spoons baking powder together three times, stir in one cup boiling water, then the well beaten whites of eight eggs. Flavor with vanilla, bake in layers or a loaf, using any kind of frosting. SPONGE CAKE THAT NEVER FAILS. Mrs. Nellie Craft, Oakland, Cal. Three eggs well beaten, one and one-half cups of sugar, stir in one cup flour with a heaping teaspoon of baking powder ; add three quarters cup boiling water, sift in another cup flour, add a little salt and lemon flavoring. Bake in three tins. Use any filling. Whipped cream with sliced bananas is nice. VELVET SPONGE CAKE. Mrs. Irene E. Smith, Roseville. V Two cups sugar, two and one-half cups flour, six eggs, leaving out whites of three, one cup boiling water, one tablespoon baking powder. Beat yolks a 184 CAKES little, add sugar and beat fifteen minutes. Add the three beaten whites and cup of boiling water just be- fore the flour. One tablespoon lemon flavoring. Bake in three tins. SUNSHINE CAKE. Mrs. J. H. Wolf. Mrs. John Stokes. Six eggs, one cup granulated sugar, three-fourths of a cup of flour. One-third of a teaspoon of cream of tartar, pinch of salt added to the whites of eggs before whipping. Sift flour five times\ before measuring. Separate the eggs, putting the whites in mixing bowl and yolks in smaller bowl. Beat yolks to a very stiff froth. Whip whites about half, add cream tartar and whip until very stiff. Add sugar to whites and beat in ; then yolks and beat in ; then flour and add lightly through. Flavor with vanilla. Bake forty minutes or remove from the oven as soon as it begins to settle. SUNSHINE CAKE. Mrs. Anna Owens Hinkley. Chicago. Whites of seven eggs, yolks of five, one cup sugar, four-fifths cup flour, one-third teaspoon cream of tar- tar. Flavor to taste. -Mix as in angfel food. DATE TART. Mrs. W. C. Abbott. Seven eggs beaten separately, one and one-fourth cups sugar, one cup dates chopped fine and dredged iri three-fourths cup cracker meal, one teaspoon baking powder, juice of one lemon, one teaspoon each of cloves and cinnamon. Bake, three-fourths of an hour in a slow oven in a deep pan like fruit cake. . NUT TART. Mrs. W. C. Abbott. Eleven eggs beaten separately, one and one-half cups of sugar, sifted three times, one and one-half cups of cracker meal sifted three times, one pound of English walnuts chopped fine. Flavor with vanilla. Bake one hour in a moderate oven. Ice and put walnuts on top, CAKES 185 TILDEN CAKE. Mrs. W. T. Leader. One cup butter, two cups sugar, one pulverized and one of granulated, one cup sweet milk, three cups of flour, one-half cup corn starch, four eggs, beaten sep- arately, two teaspoons baking powder

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