vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Toronto Cook Book, 1915
Serves 2
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 57. The excerpt below is the record exactly as published.
Sponge Cake Four eggs, one cup sugar, one cup flour, one teaspoon baking powder, six teaspoons hot water, one teaspoon vanilla; beat sugar and yolks together; sift baking powder in flour, then mix with water, flavor with vanilla; beat whites of eggs separately and put in last. Bake twenty minutes. ^ /*/ Sponge Cake Three eggs, half cup butter, one cup sugar, two cups flour, two teaspoons baking powder, one teaspoon milk
Cook this with the app: pantry check, scaling, and the assistant.