Sponge Cake

Ingredients

• six eggs
• two teacupfuls of powdered sugar
• two tablespoonfuls of milk or water
• a pinch of salt
• flavoring
• two cups of flour
• two teaspoonfuls of baking powder

Method

1. 1

   Separate the whites and yolks of six eggs.

2. 2

   Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt, and flavoring.

3. 3

   Now add part of the beaten whites; then two cups of flour in which you have sifted two teaspoonfuls of baking powder; mix gradually into the above ingredients, stirring slowly and lightly, only enough to mix them well; lastly, add the remainder of the whites of the eggs.

4. 4

   Line the tins with buttered paper and fill two-thirds full.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 186. The excerpt below is the record exactly as published.

SPONGE CAKE. Separate the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt and flavoring. Now add part of the beaten whites ; then two cups of flour in which you have sifted two teaspoonfuls of baking powder

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