Sponge Cake

Ingredients

• 2 eggs
• weight of the eggs in sugar
• half the weight of the eggs in flour

Method

1. 1

   Separate the yolks and whites of the eggs.

2. 2

   Beat the yolks with sugar until thick and pale.

3. 3

   Fold in the flour gently.

4. 4

   In another bowl, beat the egg whites until stiff peaks form.

5. 5

   Carefully fold the whites into the yolk mixture.

6. 6

   Pour into a greased dish and bake until done.

Nutrition per serving

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 26. The excerpt below is the record exactly as published.

Sponge Cake 62 PRINCIPLES OF COOKERY. the stiff whites of the egg may be folded in and the mixture baked in one dish or several little ones. All such combinations are naturally eaten with some form of bread, and here again the whole cost is di- minished with an increase of fuel value. A summary of these possible combinations may be clearer in tabular form, as follows : Weight. Cost. Cal. 2 eggs 4 oz. 4c. 161 White Sauce : 1 C. milk 8 oz. 2c. 162 Butter 1 oz. 2c. 217 Flour l/2 oz. 51 Cheese 2 oz. 2c. 246 Ham 2 oz. 2c. 207 It would be interesting to trace the history of egg cooking and find who first discovered that eggs cooked in milk, sweetened and flavored, made the palatable compound we know as custard; or who first discovered the delicious sponge cake or "diet bread," as our fore- mothers called it. All our modern recipes for sponge cake, angel cake, lady-fingers, and sponge drops, are but slight varia- tions from the recipes to be found in old cook books, which call for the weight of the eggs in sugar and half the weight of the eggs in flour

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