Sponge Cake

Ingredients

• Four eggs
• 2 cups sugar
• 2 cups flour
• 1/2 cup boiling water
• 2 teaspoonfuls of Cameo baking powder
• lemon

Method

1. 1

   Beat the eggs and sugar together, add boiling water, then flour and baking powder.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 43. The excerpt below is the record exactly as published.

SPONGE CAKE. Ten eggs, i pound pulverized sugar, ^ pound flour, juice and grated rind of ^ a large lemon. Have yALEUTINrC VALENTINE & COMFflNY. VMr n ISHLO Coach and Car Yarnishes and Colors. 122 CAKE. one person beat the yolks with y^ the sugar and another the whites of the eggs for i^ an hour. Then beat the yolks into the whites, stir in lightly the remainder of the sugar, then the flour and lemon by degrees, i pound of sugar is 3 cupfuls, ^ pound flour is 2^ cups. Mrs. J. P. MoNTROss. ENGLISH SEED CAKE. Stir I cake yeast into i pint warm milk, rub 4 ounces of butter lightly into 2 pounds flour; add i ounce caraway seed, y^ ounce allspice and ^ pound sugar; add the milk to this, mixing well and kneading into a light dough. Line 2 cake tins with buttered paper, pour in the cake and let it stand in a warm place for more than an hour, then bake in a well heated oven i^ hours. Mrs. J. H. R. Bond. SUNSHINE CAKE. Yolks of II eggs, 2 cups sugar, i of butter, 3 of flour, i^ teaspoonfuls of Cameo baking powder. Beat the yolks very light, cream the butter and sugar; add flour and baking powder last. Mrs. R. Longmire. QUEEN OF ALL CAKES. Bake angel's food in jelly tins, about ^ an inch thick, and allow to become perfectly cold. Whip i pint sweet cream, sweeten and add vanilla and i pound CAKE. 128 almonds, blanched and chopped fine. Spread very thick between the layers. Powdered sugar over the top. Mrs. Anna W. Knight. ENGLISH SEED CAKE. One pound flour, ^ of butter, ^ of sugar, 2 eggs well beaten, ^ pound seeds (caraway) or ^ pound raisins and a little candied orange peel; enough milk to make a thin dough. Put into 2 pans and bake i}( hours. Mrs. Earl W. Spencer. RAISIN CAKE. One cup brown sugar, % of butter, % of sour milk, 1% oi sifted flour, i of chopped raisins, 2 eggs, or yolks of 4, cinnamon, cloves and nutmeg to suit the taste. Mrs. Neal. CUP CAKE. Four cups flour, 3 of sugar, i of butter, i of sweet milk, 5 eggs. Flavor with any preferred extract, 3 teaspoonfuls of Cameo baking powder sifted in the flour, Mrs. Virginia M. Harper. SPONGE CAKE. Four eggs, 2 cups sug'ar, 2 cups flour, fz cup boil- ing water, 2 teaspoonfuls of Cameo baking powder

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