Hot Water Sponge Cake

Ingredients

• 3 egg yolks
• 1 teaspoon baking powder
• 1 cup sugar
• 2 tablespoons hot water
• 1 cup flour
• 3 egg whites
• 1 tablespoon lemon juice
• J teaspoon salt

Method

1. 1

   Beat egg yolks until lemon-colored and thick; add sugar and continue beating.

2. 2

   Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 101. The excerpt below is the record exactly as published.

Hot Water Sponge Cake. Bake in layers. Cool ; cut in rounds ; arrange in three layers, with con- fectioners' frosting between ; spread sides and top with Mocha Frosting; sprinkle sides with cocoanut, and gar- nish top with Mocha Frosting, put through pastry bag. If a coffee cake is preferred, substitute hot coffee for hot water in Hot Water Sponge Cake. Plain Sponge Cake 8 eggs weiglit of eggs in sugar |- weight of eggs in flour 3 tablespoons lemon juice Beat yolks ten minutes; add sugar; beat five minutes; add lemon juice and flour; when well blended, add stiffly beaten whites, cutting and folding them in. Pour into angel cake pan and bake in a moderate oven one hour. Plain Sponge Cake No. 2 1 cup powdered sugar grated rind J lemon I cup flour 1 tablespoon lemon juice ^ teaspoon salt 4 eggs Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten 256 LOWNEY'S COOK BOOK whites, also the sifted flour. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes. Hot Water Sponge Cake 3 egg yolks 1 teaspoon baking powder 1 cup sugar 2 tablespoons hot water 1 cup flour 3 egg whites 1 tablespoon lemon juice J teaspoon salt

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