Sponge Cake

Ingredients

• 4 eggs
• 1 cup of sugar
• 1 cup of flour
• 1 pinch of salt
• 1 tsp. of vanilla or lemon juice
• 5 tsps. of milk
• 1 heaping tsp. of baking powder
• % cup of milk
• 1 tsp. of vanilla or essence of lemon
• 4 tbsps. of sugar
• 2 eggs
• 1 tsp. of flour

Method

1. 1

   Cream the sugar and yolks of eggs and add milk, vanilla and 0.5 cup of flour.

2. 2

   To the beaten whites of eggs stir 0.5 cup of flour and mix it with the rest, then add salt and baking powder.

3. 3

   Bake in two layers and prepare the filling by mixing milk, yolks of eggs, sugar and vanilla, cooking to a thick cream in a double boiler.

4. 4

   When cooled, mix in the beaten whites of eggs and spread the filling between the layers.

5. 5

   Put a coconut frosting on the cake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 139. The excerpt below is the record exactly as published.

SPONGE CAKE. 4 eggs 1 cup of sugar 1 cup of flour 1 pinch of salt 1 tsp. of vanilla or lemon juice 5 tsps. of milk 1 heaping tsp. of baking powder For the Filling. % cup of milk 1 tsp. of vanilla or essence of lemon 4 tbsps. of sugar 2 eggs 1 tsp. of flour

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