Cream Sponge Cake
From Temperance cook book, 1887
Serves 8
For cream, use sweet milk, sugar, and cornstarch.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 110. The excerpt below is the record exactly as published.
CREAM SPONGE CAKE. Three eggs, beaten separately, one cupful of sugar, one cupful of flour, two tablespoonfuls of cold water, two teaspoonfuls of Equity baking-powder
Cook this with the app: pantry check, scaling, and the assistant.