Sponge Cake
From Berridge House recipe book, 1910
Prepare tin by lining with buttered paper and sprinkling with a mixture of flour and sugar.
Presented as published in 1910. 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 Berridge House recipe book (1910), page 35. The excerpt below is the record exactly as published.
Sponge Cake 5 eggs, weight of 3 in sifted weight of 4 in sifted flour, sugar, rind of \ lemon (grated)
Cook this with the app: pantry check, scaling, and the assistant.