Sponge Cake

Ingredients

• Four eggs
• two cups of sugar
• two cups of sifted flour
• two tea-spoonfuls of baking powder
• a small tea-cupful of hot water

Method

1. 1

   Beat the eggs very light, whites and yolks together; use granulated sugar; mix the baking powder with the flour, and stir it in a little at a time.

2. 2

   Do not put all the hot water in at once; put in a tablespoonful, beat the dough well, and then add more, and so on.

3. 3

   Bake in a moderately-hot oven.

Nutrition per serving

As published

This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 24. The excerpt below is the record exactly as published.

Sponge Cake. — Everybody likes sponge cake ; few, how- ever, can make it satisfactorily without using from seven to ten eggs. The recipe here given is never known to fail when a little care is exercised in making and baking. It is not only delicious, but very nice to look at on the table. It should be baked in long, narrow tins : Four eggs, two cups of sugar, two cups of sifted flour, two tea-spoon- fuls of baking powder, a small tea-cupful of hot water. Beat the eggs very light, whites and yolks together ; use granulated sugar ; mix the baking powder with the flour, and stir it in a little at a time ; do not put all the hot water in at once ; put in a table-spoonful, beat the dough well, and then add more, and so on. When making this for the first time one is almost certain to be tempted to put in a CAKE, CUSTARD, AND CANDY, 53 little more flour, the dough is so thin ; do not hesitate, or your cake will be lost. It should be baked in a moderately- hot oven. If there is any trouble about the top not being smooth, lay the cake on a platter downside up and frost it. Lemon is a delicate flavor for sponge cake. These particulars are given for the benefit of young housewives who, like Bella Wilf er, are puzzling their brains over "The Complete British Housewife," or its American equivalent. White Sponge Cake. — Two tumblers of flour, one tum- bler and a half of sugar, whites of ten eggs, two tea-spoon- fuls of cream of tartar ; no soda. Flavor to taste. Florals Sponge Cake, — One pint of sugar, one pint of flour, seven eggs, and half a tea-spoonful of baking powder ; flavor with lemon. Stir the flour in last, and very slowly. Coffee Cake. — Two cups of flour, one cup of sugar, one cup of fruit, half a cup of molasses, half a cup of butter, half a cup of cold coffee, two eggs, one tea-spoonful each of *mace, cloves, and soda, one table-spoonful of cinnamon. A nice fruit cake may be made by adding more fruit. Van Bur en Cake, — One cup of sugar, half a cup of but- ter, three eggs, half a cup of chopped raisins, two tea-spoon- fuls of baking powder, about two cups of flour ; flavor with nutmeg. . Put the butter, sugar, milk, and well-beaten eggs together, then stir the flour and raisins in. By putting them in together I have never had any trouble about the raisins falling to the bottom of the cake, but they have been evenly distributed through it. A cake with raisins needs a little more flour than one without them. This cake will keep well. Walnut Cake, — One coffee-cup of sugar, one cup and a half of flour, two cups of raisins, one cup of walnut meats, half a cup of butter, half a cup of sweet milk,, three eggs, half a nutmeg, half a tea-spoonful of soda or two tea-spoon- fuls of baking powder ; flavor with lemon or vanilla. 54 HOUSEHOLD HINTS, Dolly Varden Cake. — Three eggs, two cups of sugar, two thirds of a cup of butter, one cup of sweet milk, three cups of flour, one tea-spoonful of cream of tartar, and half a tea-spoonful of soda or two tea-spoonfuls of baking powder

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