Sponge Cake
From The Central cook book, 1924
Miss Mary D. Guoree.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 26. The excerpt below is the record exactly as published.
Sponge Cake Five eggs separated, two cups granulated sugar, three-fourths cup boiling water, two cups sifted flour (Swan’s Down)
Cook this with the app: pantry check, scaling, and the assistant.