Small Sponge Cakes
From The Toronto Cook Book, 1915
Serves 1
Remove from tins before they get cold.
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 53. The excerpt below is the record exactly as published.
Small Sponge Cakes The weight of five eggs in flour, the weight of eight in pound- ed loaf sugar; flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.