Sponge Cake

Ingredients

• Four eggs
• one teaspoon lemon juice
• one cup sugar
• one and one-fourth cups flour
• one cup boiling hot water
• one tablespoon baking powder

Method

1. 1

   Beat whites and yolks separately, add lemon juice to yolks, mix all, and add flour.

2. 2

   The success of the cake depends on the thoroughness of beating the eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 91. The excerpt below is the record exactly as published.

SPONGE CAKE. Mrs. E. R. Bishop, McKittrick, Cal.— Four eggs, whites and yolks beaten separately till very stiff; add one teaspoon lemon juice or vinegar to the yolks; one cup sugar to the whites; mix all and add one and one-fourth cups flour, flavor with vanilla. As no baking powder is used the success of the cake depends on the thor- oughness with which the eggs are beaten. NO. 15. STRIPED CAKE. Mrs. E. A. Stickney, 10'28 'South Hill street— Two cups white sugar, two-thirds cup butter, one cup sweet milk, three cups flour (sifted,) three eggs, salt, one teaspoon cream of tartar, half teaspoon soda, lemon flavoring. Put one-hall the above in two square pans and bake; to the remainder add one cup chopped raisins, one tablespoon molasses, one teaspoon cinna- mon, one-half teaspoon cloves, one tablespoon flavor, a very little more soda added. Bake in the same pans, put them together alter- nately with jelly between or any other prep- aration. (Original.) NO. 18. TAN GLEWOOD LAYER CAKE. Mrs. Kate E. Lee, Tanglewood Ranch, Ana- heim, Cal.— Whites of three eggs, one cup sugar, one large tablespoon butter, two-thirds cup sweet milk, two cups flour, two small teaspoons baking powder; flavor with lemon and vanilla mixed. Filling: One cup powdered sugar mixed with a little sweet milk, one-half cup chopped raisins, one-half cup chopped nuts of any kind; flavor with vanilla. Frosting: One-half cup of powdered sugar wet with a little sweet milk; cover top with chopped nuts. NO. 16. VELVET SPONGE CAKE. Mrs. E. A. Stickney, 1028 South Hill street— (Splendid.) Two cups white sugar, six eggs, yolks and whites to be beaten separately; the whites of three save for the frosting; one cup boiling hot water, two and one-hair cups flour, one tablespoon baking powder

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