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Sponge Cake
From The new Kentucky home cook book, 1884
Serves 3
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 137. The excerpt below is the record exactly as published.
SPONGE-CAKE. Take three eggs, two cupfuls of powdered sugar, three cupfuls of flour, one-half cupful of sweet milk, two tea- spoonfuls of cream of tartar, one tea-spoonful of soda, one lemon — juice and grated rind. Beat the eggs separately, add the sugar to the yelks, then the flour, lastly the whites of the eggs. SPONGE-CAKE. Take six eggs, two cupfuls of flour, one-half cupful of cold water, the juice and grated rind of one lemon, one heaping tea-spoonful of baking-powder, one dessert-spoonful of but- ter with salt washed ou
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