Jenny's Sponge Cake
From La cuisine creole, 1885
Cover pans with paper if the oven is too hot to prevent scorching.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 60. The excerpt below is the record exactly as published.
JENNY^S SPONGE CAKE. Beat ten ^gs separately, put the yellow with a pound of sifted fine sugar in a bowl ; beat it again very light, and then put in the whites; last of ail stir in half a pound of flour
Cook this with the app: pantry check, scaling, and the assistant.