vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Buckeye cookery, 1892
Serves 10
Recipe by Olivia S. Hinman, Battle Creek.
Presented as published in 1892. 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 Buckeye cookery (1892), page 48. The excerpt below is the record exactly as published.
SPONGE CAKE. —Mrs. Wm. Brown, Massillon. One and a half cups sugar, half cup butter, half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon baking- _ powder, whites of six eggs; bake in two cakes, putting frosting be- _ tween and on top.—Olivia S. Hinman, Battle Creek, Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half tea-spoons baking-powder
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