Sponge Cake
From Popular cook book, 1899
Presented as published in 1899. 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 Popular cook book (1899) by Seeman Printery, page 24. The excerpt below is the record exactly as published.
SPONGE CAKE. One pound of finely pulverized loaf sugar, nine eggs, and twlve ounces dried and sifted flour; beat the whites and yolks separately nearly half an hour then beat the sugar with the eggs until it foams, flavor with extract lemon
Cook this with the app: pantry check, scaling, and the assistant.