Sponge Cake

Ingredients

• 2 cups of sugar
• the yolks of 6 eggs
• 4 tablespoonfuls of cold water
• 2 scant cups of sifted flour
• Flavor with lemon

Method

1. 1

   Beat sugar with yolks, add cold water.

2. 2

   Beat egg whites to a stiff froth and mix all together with flour.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 43. The excerpt below is the record exactly as published.

SPONGE CAKE. Ten eggs, i pound pulverized sugar, ^ pound flour, juice and grated rind of ^ a large lemon. Have yALEUTINrC VALENTINE & COMFflNY. VMr n ISHLO Coach and Car Yarnishes and Colors. 122 CAKE. one person beat the yolks with y^ the sugar and another the whites of the eggs for i^ an hour. Then beat the yolks into the whites, stir in lightly the remainder of the sugar, then the flour and lemon by degrees, i pound of sugar is 3 cupfuls, ^ pound flour is 2^ cups. Mrs. J. P. MoNTROss. ENGLISH SEED CAKE. Stir I cake yeast into i pint warm milk, rub 4 ounces of butter lightly into 2 pounds flour; add i ounce caraway seed, y^ ounce allspice and ^ pound sugar; add the milk to this, mixing well and kneading into a light dough. Line 2 cake tins with buttered paper, pour in the cake and let it stand in a warm place for more than an hour, then bake in a well heated oven i^ hours. Mrs. J. H. R. Bond. SUNSHINE CAKE. Yolks of II eggs, 2 cups sugar, i of butter, 3 of flour, i^ teaspoonfuls of Cameo baking powder. Beat the yolks very light, cream the butter and sugar; add flour and baking powder last. Mrs. R. Longmire. QUEEN OF ALL CAKES. Bake angel's food in jelly tins, about ^ an inch thick, and allow to become perfectly cold. Whip i pint sweet cream, sweeten and add vanilla and i pound CAKE. 128 almonds, blanched and chopped fine. Spread very thick between the layers. Powdered sugar over the top. Mrs. Anna W. Knight. ENGLISH SEED CAKE. One pound flour, ^ of butter, ^ of sugar, 2 eggs well beaten, ^ pound seeds (caraway) or ^ pound raisins and a little candied orange peel; enough milk to make a thin dough. Put into 2 pans and bake i}( hours. Mrs. Earl W. Spencer. RAISIN CAKE. One cup brown sugar, % of butter, % of sour milk, 1% oi sifted flour, i of chopped raisins, 2 eggs, or yolks of 4, cinnamon, cloves and nutmeg to suit the taste. Mrs. Neal. CUP CAKE. Four cups flour, 3 of sugar, i of butter, i of sweet milk, 5 eggs. Flavor with any preferred extract, 3 teaspoonfuls of Cameo baking powder sifted in the flour, Mrs. Virginia M. Harper. SPONGE CAKE. Four eggs, 2 cups sug'ar, 2 cups flour, fz cup boil- ing water, 2 teaspoonfuls of Cameo baking powder, lemon. Mrs. S. H. Stevens. %/A'^Ek|TINr» VALENTINE & GOiftPflNY^ VMr n ISHLv Coacb and Car Varnisbes and Colors. 124 CAKE. RIBBON CAKE. Beat together to a cream ^ cup butter and 2 of sugar; add 3 cups flour, into which has been sifted 2 teaspoonfuls of Cameo baking powder; stir in i cup milk and the whites of 6 eggs beaten to a froth. Bake in 3 layers and for the middle layer take out 4 table- spoonfuls of the mixture and add to it i tablespoonful of molasses, y^ cup flour, i cup chopped raisins, i^ tea- spoonful of cloves, ^ of soda, i teaspoonful of cinna- mon and the yolks of 2 eggs. Put this layer between the other 2 with jelly or soft icing and ice the top. Mrs. J. F. Dickson. BLACK AND WHITE CAKE. (Black Part.) Cream ^ cup butter and i of sugar; add y^ cup milk and the yolks of 4 eggs, well beaten; sift i tea- spoonful of Cameo baking powder with ij^ cup of flour and stir in, then i cup chopped raisins, i of currants, I teaspoonful of cloves, i of cinnamon, i of allspice and i^ a nutmeg. Bake y^ an hour, then pour over the top the following: WHITE PART. Cream ^ cup butter and i of sugar; add %, cup milk and the whites of 4 eggs, well beaten; sift i tea- spoonful of Cameo baking powder with i}4, cups of CAKE. 125 flour and add, pour this mixture over the black part and bake until done. Ice with boiled icing. Mrs. R. Longmire. POUND CAKE. Beat I pound butter to a cream and add i pound powdered sugar gradually. Beat 14 eggs without sepa- rating until very light and stir in, beating vigorously; add I pound sifted flour, }l teaspoonful mace and a wineglass of brandy. Bake 1 5^ hours in a moderate oven. Mrs. F. W. Norwood. PINEAPPLE CAKE. Cream ]4 cup of butter with i cup of powdered sugar, and ^ cup of milk, 2 cups of flour and 2 table- spoonfuls of corn starch, into which has been sifted 2 heaping teaspoonfuls of Cameo baking powder. Add the whites of 4 eggs, beaten. Selected. FILLING. Beat the whites of 2 eggs to a stiff froth, add i cup of powdered sugar and spread between the layers. Drain the juice from a can of pineapples and chop fine, sprinkling it over the frosting. Shell % pound of pecan nuts and put them over the frosting. Whip cream with powdered sugar and spread over top and sides Miss Gertrude A. Hubbard. 1/ALEUTINrr YflLENTINE & GOMPflNY. YMRni ISHLO Coach and Car Varnisbes and Colors. 126 CAKE. FRELINGHUYSEN CAKE. Cream i cup of butter with i^ of sugar, add i cup of molasses, i of milk, 4^ of flour, 3 eggs, i teaspoon- ful each of soda, cloves and cinnamon, i nutmeg, 2 cups of seeded raisins, and i large cup of nut meats, if desired. Mrs. A. F. Sargent. SPONGE CAKE. Beat 2 cups of sugar with the yolks of 6 eggs until foamy, add gradually 4 tablespoonfuls of cold water. Beat the whites of the eggs to a stiff froth, add a pinch of salt. Mix all well together with 2 scant cups of sifted flour. Flavor with lemon

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