Sponge Cake

Ingredients

• Nine eggs
• three cups sugar
• three cups flour
• six tablespoons sweet milk
• one light teaspoon baking powder

Method

1. 1

   Beat yolks and sugar until light, then add flour, whites, milk, and baking powder.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 76. The excerpt below is the record exactly as published.

Sponge Cake. — In making angel and sponge cake always use pastry flour. Sift flour before measuring. In mak- ing sponge cake sift powder several times with flour. Have bowl and beater perfectly dry before beating whites. Any moisture will prevent their beating up light. Eggs beat quicker and lighter when cool, consequently they should be kept in a cool place until needed. Add a pinch of salt to the whites and beat. This toughens the fibre and helps retain the air. As the lightness of sponge cake depends mainly on the amount of air beaten into the eggs care should be taken not to stir much when flour is added. It should be carefully folded in. Beating after flour is added breaks the air bubbles, thins the pastry and makes the cake tough and heavy. Do not grease tins in angel cake; invert them to cool when taken from the oven. There are pans made especially for these cakes. Layer cakes do not need to COOK WITH GAS 134 HOW WE COOK IN TENNESSEE. be inverted ; let them cool in pans to prevent shrinking. Bake in moderate oven. — Mrs. Wilson. Sponge Cake. — Twelve eggs, one pound sugar, three-quarters pound flour; beat eggs separately, add sugar and fold in flour very lightly. — Mrs. H. E. Lancaster. Sponge Cake (white). — Whites of sixteen eggs well beaten, two glasses of sugar, one and three-quarter glasses of flour sifted in slowly, one teaspoon of cream tartar, one teaspoon of tartaric acid. Beat whites stiff and then stir in sugar with fork. Put acid and cream tartar in flour and stir in gently (never beat). Flavor to taste. Bake in layers and put together with marshmallow icing. — Mrs. W. H. Wilson. Sponge Cake. — Four large or five small eggs; beat whites seven minutes, add half cup sugar and beat again three minutes. Beat yolks seven minutes, add half cup sugar and beat again three minutes. Turn together; add juice of half lemon or one tablespoonful each of water and vanilla. Fold in one cup flour very lightly and bake in rather slow oven about thirty minutes. — Mrs. Madison. White Sponge Cake. — Whites five eggs, one cup flour, one cup sugar, one teaspoon baking powder, vanilla flavoring; bake in quick oven. — Mrs. A. H. Ellington. Sponge Cake. — Nine eggs, three cups sugar, three cups flour, six tablespoons sweet milk, one light teaspoon baking powder

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