Sponge Cake
From The Rural cook book, 1907
Serves 3
Can be iced and will keep indefinitely.
Presented as published in 1907. 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 Rural cook book (1907), page 81. The excerpt below is the record exactly as published.
One and one-half cupful granulated sugar, two- thirds cupful water, boiled until clear; pour over (beating while you pour) the whites of five eggs which have been beaten very stiff in a large platter ; now beat until cold, and add yolk of eggs beaten smooth, juice of a half lemon and one cupful of flour folded in gently. Bake in a slow oven about three-fourths hour. Bake in oblong pan about two to 2J4 inches deep. Can be iced with any icing preferred, and will keep in- definitely. Never-Fail Sponge Cake
Cook this with the app: pantry check, scaling, and the assistant.