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; mix the yolks and sugar together and add the whites, well beaten; break the cake; do not cut it. Four eggs equal to one and a quarter cup sugar; two eggs equal to three-quarters cup of flour. Date Loaf One egg, three-quarters cup brown sugar, butter size of an egg,, one cup sour milk, half a teaspoon baking soda, 'one and a half cups Graham flour, one cup white flour, one teaspoon salt, three-quarters pound chopped dates. Bake one hour in a slow oven. White Cake Two cups sifted sugar, one cup butter, cream butter and sugar, one cup sweet milk, four eggs beaten stiff, three cups flour, two teaspoons of baking powder; add eggs last. Frosting. — Two cups granulated sugar, half a cup cold water; mix, let boil till it drops hard, whites of two eggs beaten stiff; pour on syrup and beat well. 128 The Toronto Cook Book Sponge Cake Four eggs, one cup sugar, one cup flour; beat eggs well, separately; add half the sugar to each; beat well again separ- ately; then beat together well; stir in flour and add flavoring. Walnut Loaf Four cups flour, four teaspoons baking powder, one and a half cups sugar, one teaspoon salt, two eggs, one and three-quarters cups milk, one and a half cups walnuts; leave to rise and bake in a slow oven. Sponge Cake Four eggs, one cup sugar, one cup flour; put one teaspoon baking powder
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