Marble Sponge Cake

Ingredients

• 114 cups egg whites (about 9)
• VW teaspoon vanilla
• 1 teaspoon cream of tartar
• 6 egg yolks
• 1% cups sifted sugar
• 24 cup pastry or cake flour
• Y cup pastry or cake flour, sifted (for yellow part)
• 1 teaspoon orange extract
• Y% teaspoon salt

Method

1. 1

   Beat egg whites until foamy.

2. 2

   Add salt and cream of tartar; beat until stiff, but not dry.

3. 3

   Beat in sugar, carefully.

4. 4

   Divide in half.

5. 5

   To one part, carefully fold in 4% cup flour and vanilla.

6. 6

   To other fold in yolks, well beaten, remaining flour, and orange extract.

7. 7

   Put by spoonfuls into large unbuttered angel-cake pan, alternating yellow and white.

8. 8

   Bake 1.25 hours in moderately slow oven (325° F.).

9. 9

   Invert; let stand 40 minutes before removing from pan.

10. 10

    Sprinkle with powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 269. The excerpt below is the record exactly as published.

MARBLE SPONGE CAKE 114 cups egg whites (about 9) VW teaspoon vanilla 1 teaspoon cream of tartar 6 egg yolks 1% cups sifted sugar 24 cup pastry or cake flour Y cup pastry or cake flour, sifted (for yellow part) 5 times (for white part) 1 teaspoon orange extract Y% teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.