Sponge Cake

Ingredients

• Eggs, 4
• Sugar, 1 cup
• Salt, a pinch
• Potato flour, 4 tablespoons
• Baking powder, 1 teaspoon

Method

1. 1

   Beat yolks and whites separately till very light.

2. 2

   Add salt and half of sugar to yolks and other half of sugar to whites.

3. 3

   Sift baking powder with the flour into the yolks and beat well.

4. 4

   Fold in whites lightly.

5. 5

   Bake in moderate oven.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 16. The excerpt below is the record exactly as published.

SPONGE CAKE. (Used more than 65 years ago by an old cook at the American House.) Eggs, 6. Cream of tartar, 1 teaspoon. Sugar, 3 cups. Cold water, 1 cup. Flour, 4 cups. Soda, y2 teaspoon. Lemon extract, 1 teaspoon. Beat the yolks of the eggs till very thick and lemon colored, add sugar and beat, then the water and extract. Sift the cream of tartnr and soda with the flour three times and stir it in lightly. Beat the whites till stiff and fold them in lightly last of all. Bake in a good oven for 30 minutes. C. E. C., Dover, N. H. 38 CAKE AND FILLINGS ORANGE SPONGE CAKE. Grated orange rind, 1 teaspoon. Orange juice, % cup. Sugar, 2 cups. Flour, 2 cups. Egg whites, 3. Egg yolks, 5. Baking powder, 2 teaspoons. Salt, y2 teaspoon. Beat the egg whites to a stiff froth and gradually beat in the sugar, which should be of fine quality. Add yolks beaten till thick and light, orange juice and grated rind, and last, flour sifted with baking powder and salt. Bake in one loaf. SPONGE CAKE. Eggs, 4. Sugar, 1 cup. Salt, a pinch. Potato flour, 4 tablespoons. Baking powder, 1 teaspoon

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