Sponge Cake

Ingredients

• 1 large cup pastry flour
• 1 teaspoonful baking powder
• 1/2 cup hot water
• 1/2 cup lemon juice
• Whites of 11 eggs
• 1 1/2 tumblers of granulated sugar
• 1 tumbler of flour
• 1 teaspoonful Dr. Fenner’s Vanilla
• 1 teaspoonful cream of tartar

Method

1. 1

   Beat the eggs very light.

2. 2

   Gradually add sifted sugar, then hot water and lemon juice, and lastly the flour and baking powder.

3. 3

   Bake in gem pans or as a loaf for 40 minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Dr. Fenner's peoples remedies for the family cook book (1903) by M. M. Fenner, page 18. The excerpt below is the record exactly as published.

teaspoonfuls baking powder sifted into | - say that the result was a full realiza-| the flour. Add2teacups sweet milk and _ tion of your promise. a little salt. Mix very soft. Flavor with Icame on duty the next day fully re- | eXtract of nutmeg.—Mrs. R. H. Barnum. a ‘stored. Thanking you for so quick a cure, 4 Sponge Cake. thus saving me the sickness and loss of 3 1 larg f g toy - time I had feared, I remain, Oy rare he ennai boee cup pastry flour; i teaspoonful baking — Your much obliged friend, ETHEL RUCH. powder, 44 cup hot water, 4% lemon (juice ne rind), beat eggs very light Add Angels Food. eradually the sifted sugar; then the water and lemon® and lastly the flour Whites of 11 eggs; 1% tumblers of gran- | and baking powder. Bake in gem pans, ‘ulated sugar; { tumbler of flour; I tea- or a8 a loat.—Mrs. C: M: Rathbun. spoonful Dr, Fenner’s Vanilla; "1 tea- spoonful cream of tartar, Sift the flour, _ 4times, then add thecream of tartar and «sift again, but have the right measure before putting in the cream of tartar. _ Sift the sugar and measure. Beat the eggs to a stiff froth on a large platter; on ‘the same dish add the sugar lightly,then the flour very gently, and then the van-. illa. Donotstop beating until it is in the pan to bake. Bake 40 minutesina very moderate oven, Try with astraw, Do not open the oven until the cake has en in 15 minutes. Turn the pan up- - side down to cool. and when cold take — out by loosening around the sides with a _ knife, Cut with a sharp knife. Use a Kisses. Whites of 4eg¢gs and % pound of pul- verized sugar. Beat whites until very, very stiff, (Here lies the secret of suc- cess). Add lteaspoontul of Dr. Fenner’s Vanill

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