Cream Sponge Cake
From Mother Hubbard's cupboard, 1887
Miss Ella Wilson
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 Mother Hubbard's cupboard (1887), page 35. The excerpt below is the record exactly as published.
CREAM SPONGE CAKE. Break two eggs in a cup, fill the cup with sweet cream. One cup of white sugar, one and one-half cups of flour, one teaspoonful of baking powder, flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.