Cream Sponge Cake
From The new home cook book, 1896
Serves 8
Presented as published in 1896. 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 The new home cook book (1896), page 137. The excerpt below is the record exactly as published.
CREAM SPONGE CAKE. Mrs. W. G. Morgan. Break two large eggs into a teacup and fill it with sweet cream ; add one cup white sugar, a little salt, and put in a pan ; add two cups of sifted flour, two teaspoons baking powder, one of lemon essence
Cook this with the app: pantry check, scaling, and the assistant.