Sponge Cake

Ingredients

• Two eggs well beaten together
• 1 cup sugar
• 1 cup four
• 1 teaspoon baking powder
• $ cup (small) boiling water

Method

No method was recorded for this recipe.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 55. The excerpt below is the record exactly as published.

SPONGE CAKE.—Four eggs, 1 cup sugar, | cup flour, 1 teaspoon baking powder, flavoring to taste. Beat whites stiff, add sugar and beat again, add yolks and beat once more. Stir in lightly the other ingredients. Grease pan and bake in moderate oven half an hour. Mrs. STEVENSON. SPONGE CAKE.— Nine eggs, # pound sugar (granu- lated, sifted), 4 pound flour (sifted), 1 small teaspoon of baking powder. Beat yolks and whites separately till stiff, add sugar to yolks and b-at well, then a‘d whites, and lastly flour; beat lightly all together. Bake in a slow oven for # of an hour. KATHLEEN McCARTHY. CHOCOLATE CAKE.—One and a half cups brown sugar, $ cup butter, 2 bars unsweetened chocolate, $ cup milk, 3 eggs, 3 teaspoons of baking powder, 13 large cups flour. Beat butter and sugar together to a cream. Melt the chocolate with a tablespoon of the brown sugar and 3 tablespoons of hot water, add it to the butter and sugar, add the yolks and milk and lastly the well-beaten whites. Miss McCartny. SUNRISE CAKE. Whites of 7 eggs, yolks of 5 eggs, 1 cup fine granulate | sugar, 1 scant cup of flour sifted four times, } teaspoon cream of tartar, 1 teaspoon of orange flavoring. Beat the yolks until thick and set aside. Now add pinch of salt and cream of tartar to the whites and beat until very stiff, add the sugar and beat thoroughly, CAKES, 443 then add the flavoring and beaten ‘yolks, beat lightly and carefully stir in the flour. Bake in a tube pan in a moder- ate oven from 40 to 50 minutes. Invert to cool. Mrs. CHAS. SMITH. OATMEAL COOKIES.—One cup white sugar, $ cup butter, $ teaspoon soda, dissolved in $ cup of hot water, 2 cups of rolled oats, 1 cup flour. Cream the butter and sugar, dissolve the soda in the boiling water, pour the water over the oatmeal, then add flour. Let it cool, then roll out like cookies. Mrs. 8. LOUNT. LAYER CAKE.—One cup of sugar, 3. tablespoons butter, 3 eggs, 4 tablespoons of milk, 3 teaspoons baking powder, 14 cups flour. Mix butter and sugar to a cream, then add your eggs well beaten, and milk, then the flour, and beat well before putting the baking powder in. Bake in a pretty hot oven. Miss BEALL. HICKORY NUT CAKE.—One cup butter, 2 cups sugar, 1 cup milk, 3 cups flour sifted, 2 teaspoons baking powder, whites of 4 eggs well beaten, } teaspoon almond flavoring, 1 cup chopped dates, 1 cup chopped nuts (walnuts or hickory nuts). Bake in a square pan from 2 to 34 inches deep. Miss BEALL. FRUIT CAKE—Two and a quarter pounds raisins half seedless, 2} pounds currants, } pound mixed peel, ? pound chopped figs, # pound chopped dates, # pound blanch- ed almonds, 14 pounds brown sugar, 14 pounds butter, 1} pounds flour, 14 dozen eggs, 14 teaspoons cloves, cinnamon and nutmeg, | grated lemon, 4 teaspoons baking powder, 1 glass brandy. Mrs. JAMES Hoae. WHITE COOKIES.—Three eggs, 14 cups sugar, 14 cups butter, $ cup milk, 1 teaspoon soda, 2 teaspoons cream 144 CAKES, tartar. Cream butter and sugar together, beat eggs well ‘and add to butter and sugar. Put soda and cream tartar with the milk and pour over the butter, ete. Then add flour till stiff enough to roll out nicely; flour your board pretty well when rolling out. Butter your pans (or lard or dripping will do). A quick oven is required to make them nice. Mrs. Harrison. BREAKFAST CAKE.—Take 1 pint bread sponge, knead into it 2 tablespoons butter, $ cup sugar, and | tea- spoon cinnamon or twice as much vanilla or lemon extract. Roll into a sheet 2 inches thick. Moisten the top with sweet milk to which has been added a little sugar. Let it rise 2 hours and bake in a moderate oven. WALNUT CAKE.—Half cup butter (boiling), 2 eggs, 1 cup white sugar, } cup sweet milk, 2 teaspoons baking powder, 14 cups flour, $ cup walnuts chopped fine. COCOANUT CAKE.—CGrate finely 2 gcod fresh cocoa- nuts and mix the pulp with an equal weight of pounded loaf sugar, 4 teacup of ground rice and 3 eggs. Stir this all well together with a fork, drop it in little heaps on a baking sheet and bake. Mrs. BoyYeEr. SEED CAKE—One good cup brown sugar, 2 cups flour, 2 teaspoons baking powder, 1 cup milk, 2 eggs, $ cup lard and butter mixed, 2 teaspoons caraway seeds, more if you please. M. A. ROGERSON. SPONGE CAKE.—Two eggs well beaten together, 1 cup sugar, 1 cup four, 1 teaspoon baking powder, $ cup (small) boiling water

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