Sponge Cake
From Magnet cream separator cook book, 1910
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 Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 28. The excerpt below is the record exactly as published.
SPONGE CAKE. IX cups sugar, 3 eggs, X cup cold water, 1 teaspoonful soda, 2 tea- spoons cream tartar, 2X cups flour. Beat eggs 5 minutes, then beat cg^s and sugar 2 minutes. Flavor with lemon. — Mrs. Samuel Nixon, Waweig, Char. Co., N. 13. THE YOUNGEST KNOWN OPERATOR. P. E. Girard, Lamerton, Alta., Sept. 6th, 1910, says::— We find our MAGNET perfectly satisfactory in every way. Our three-year-old boy is able to get up speed. The MAGNET is easy to turn. It is easy to clean and handle. We recommend the MAGNET to all intending purchasers. SPONGE CAKE. Beat 3 eggs 3 minutes, add 1 heaping cup sugar, beat 5 minutes, now stir in 1 teacup flour with which is sifted 1 teaspoon cream tartar. Beat this 3 minutes before adding X teaspoon soda. Lastly stir in 1 cup flour
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