Sponge Cake

Ingredients

• Four eggs
• 1 cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• flavoring to taste

Method

1. 1

   Beat whites stiff, add sugar and beat again, add yolks and beat once more.

2. 2

   Stir in lightly the other ingredients.

3. 3

   Grease pan and bake in moderate oven half an hour.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 53. The excerpt below is the record exactly as published.

SPONGE CAKE.—One cup sugar and 4 eggs beaten 20 minutes, then add 1 cup sifted flour and any flavoring desired. Sprinkle lightly with sugar and bake 20 minutes. Age Hes. COCOANUT CARAMELS.—Two cups grated cocoa- nut, 1 cup sugar, 2 tablespoons flour, whites of 3 eggs. Beat stiff and bake on buttered paper in quick oven. Mrs. W. H. Myers. SPONGE CAKE.—The weight of eggs in sugar, $ the weight of egys in flour, juice of 4 large lemon to 5 eggs. Bake in slow oven. Mrs. SHORTT. IRENE CAKES.—Three ounces corn starch, 2 ounces white sugar, 1 ounce flour, 3 ounces butter, 1 egg, $ teaspoon baking powder, grated rind of 1 lemon. Cream butter and sugar, then add egg and other ingredients. Drop teaspoon- ful in well-buttered Irene tins and bake 10 minutes. Mrs. JUSTIN EDWARDS. LEMON SHORT CAKE.—Make a nice rich short cake, split and butter ; then take the rind, juice and pulp of 2 lemons, 1 cup sugar and 1 cup cream; mix thoroughly, spread between, and cut in squares. Mrs. B. Hanpy. FRUIT CAKE.—One pound flour, 1 pound sugar, 1 pound butter, 1 pound raisins, 1 pound currants, $ pound mixed peel, 9 eggs, $ cup milk. Mrs. C, H. CLARK. SHORT BREAD.—Two pounds flour, 1 pound butter, 4 pound sugar. Mix well and make into flat, round cakes, nearly an inch thick. Mrs. C. H. CLARK. CAKES, 139 NUT CAKE —One cup white sugar, 4 cup butter 2 2 eggs, $ cup sweet milk, 14 cups flour, 2 teaspoons baking powder, 1 large cup chopped walnuts, 1 large cup chopped raisins. Mrs. WiLL R. KING. JELLY CAKE.—Three eg.s, beaten separately, 1 cup sugar, 2 tablespoons butter, 4 tablespoons milk, 1 cup flour, 2 teaspoons baking powder. Put beaten whites in last thing. ETHEL FLETCHER. COCOANUT CREAM CAKE.—Two beaten eggs, 1 cup sugar rolled fine, 4 cup butter, } cup milk, 2 cups flour sifted with 2 teaspoons baking powder. Bake in layers and put together with the following cream: Cream for Filling: Put 1 cup of milk into a dish and set in a kettle of hot water. Mix together 1 egg, $ cup sugar, 1 tablespoon corn starch ; stir into the milk when it boils. When thick, add 4 cup dessicated cocoanut. Frost the top and sprinkle with dry cocoanut. KTHEL FLETCHER. CAKE.—One cup sugar, 1 cup chopped raisins, $ cup butter, 4 cup sour milk, $ teaspoon baking soda, 3 eggs, 14 spoons of mixed spices, flour to mix thin. ; Mrs. A. J. SARJEANT. CAKE.—One pound flour, $ pound butter, $ pound sugar, 14 teaspoons baking powder, 2 eggs, $ teacup cur- rants, 2 tablespoons of milk or water; flavor with essence of lemon. Bake ina slow oven for about 1 hour. If liked, the currants can be left out and caraway seed used in the place of it. L. T. WHISH. SPONGE CAKE—BeERwIcK.—Six eggs, 3 cups sugar, 4 cups flour, 2 teaspoons baking powder, | cup water, pinch of salt, 1 teaspoon essence of lemon. Beat eggs and sugar together 5 minutes, add flour, salt and powder, water and 140 CAKES. extract. Bake ina shallow pan ina quick oven 35 min- utes. Currants and caraway seed may be used in this cake if liked. L. T. WHISsH. ALMOND ICING FOR CAKES.—To every 1 pound of icing sugar allow 1 pound of sweet almonds pounded fine, a litt.e rose water and the whites of 4 eggs well whisked. L. T. WHIsH. CHRISTMAS CAKE One and one-half pounds flour, 1 pound butter, 1 pound white sugar, 1 pound candied peel, 4 pounds currants, 2 pounds raisins, 2 dessertspoons baking powder, 2 nutmegs, mace, cinnamon, lemon, vanilla, rose— water, bitter almond, to taste, pinch of salt, 1 tumbler of whisky or brandy, 10 eggs, 1 pound chopped almonds. Mix dry ingredients together ; cream butter and sugar, add yolks of eggs, flavorings and liquors ; mix these with dry ineredi- ents. Beat whites of eggs light, adding them last, and sufficient milk to make it right consistenzy. Mrs. JNo. Woops. GINGER BREAD.—One cup brown sugar, 1 cup but- ter, 2 eggs, 1 dessertspoon ginger, allspice, cinnamon, | cup sweet milk, 1 cup syrup, 3 cups flour. Stir 1 teaspoon soda well into the syrup and add the last thing. Mrs. RANKIN. | NUT CAKE—Two eggs, 1 cup sugar, $ cup of butter, + cup sweet milk, 15 cups sifted flour, 2 teaspoons baking powder, 1 large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square. Miss CAMPBELL. CHOCOLATE CAKE.—Three eggs, 14 cups sugar, 4 cup butter, $ cup milk, 1# cups flour, 4 pound chocolate, 2 . teaspoons baking powder. Scrape chocolate with 3 table- CAKES, 143 spoons sugar and 5 tablespoons boiling water, cook until dissolved ; when cool mix with batter; bake in 3 layers; ice with white i icing ; or it makes a nice solid cake. LOUISE GODDARD. SHORT BREAD.—One pound flour, 10 ounces butter and lard, 4 pound brown sugar, 1 egg. Mix all together on board till tirm enough to roll. Then cut in squares and bake in moderate oven. Mrs. STEVENSON. MARGUERITES—CakeEs.— White of 1 egg, 1 small cup confectioners’ sugar, # cup finely-chopped English wal- nuts. Beat the egg very light, add sugar gradually, stir in nuts a few ata time, spread on zephyr waters, put in the oven and brown. HK. Z, STEVENSON. CELESTIAL SPARKS.—Whites of 3 eggs beaten stiff, 1 cup icing sugar, 1 tablespoon corn starch, 2{ cups cocoanut. Mix sugar and cornstarch well together and put them, while still dry, in a pan set in boiling water on the stove until the sugar feels crusty. Then have whites of eggs beaten, and while sugar is still hot, pour it over the whites, stirring quickly until quite smooth. Drop in small drops on a well-buttered pan. The oven should be cool at first, getting hotter, so they may rise. Cook till light brown. Mrs. D. F. Macwartrt. NUT CAKE.—Beat 4 cup butter to a cream, add gradually 1 cup white sugar, yolks of 3 eggs, $ cup milk. Stir this well and add 14 cups pastry flour, 2 small tea- spoons baking powder, then the well beaten whites of eggs. Beat till smooth. Pour into shallow greased pan, sprinkle quickly over the top $ cup chopped almonds and some powdered sugar over this. Bake in a moderate oven 20 minutes. Mary Woops. 142 CAKES. BLACK CHOCOLATE CAKE—Two cups brown sugar, $ cup butter, 4 cup sweet milk, 2 eggs, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, or 2 teaspoons of baking powder. Dissolve 2 squares Baker’s chocolate in } cup boiling water. Let it stand to get cool, then stir in before adding milk, flour and eggs. Ki. Z, STEVENSON. SPONGE CAKE.—Four eggs, 1 cup sugar, | cup flour, 1 teaspoon baking powder, flavoring to taste

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