Sponge Cake
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 58. The excerpt below is the record exactly as published.
Sponge Cake Four eggs, beaten separately, the weight of four eggs of sugar, the weight of two eggs of flour, flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.