Sponge Cake

Ingredients

• Eggs seven
• sugar three-quarters of a pound
• flour half a pound
• water seven tahlespoonfuls
• salt a pinch
• baking powder a very scant teaspoonful

Method

1. 1

   Put sugar and water in to boil; beat eggs separately and then together; pour the boiling sugar on the eggs and stir until cold; stir slowly.

2. 2

   When cool, add flour with as little stirring as possible; flavor with lemon and bake slowly for an hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 103. The excerpt below is the record exactly as published.

SPONGE CAKE. Six eggs, one cup sugar, one cup flour, one teaspoonful ex- tract of lemon, or grated rind of lemon and half teaspoonful juice. Beat whites until very stiff. Beat yolks until light, add sugar gradually and beat thoroughly ; add beaten whites and mix, but do not stir; add extract and mix; add flour gradu- ally and mix. Bake thirty or thirty-five minutes in baking pan well greased. Mary Long fellow-Mi lmorb. SPONGE CAKE. Eight eggs, eight tablespoonfuls milk, three cups flour, two teaspoonfuls baking powder, three cups sugar, one teaspoon- ful vanilla. Mrs. W. W. Thatcher, Hopland. SPONGE CAKE. Eggs seven, sugar three-quarters of a pound, flour half a pound, water seven tahlespoonfuls, salt a pinch, baking powder a very scant teaspoonful

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