Sponge Cake

Ingredients

• six eggs
• one cup of sugar
• one small cup of flour
• one-half teaspoonful of cream tartar
• flavor to taste

Method

1. 1

   Bake in slow oven for forty minutes.

As published

This recipe was extracted from The New century cook book (1899), page 82. The excerpt below is the record exactly as published.

Sponge Cake. Two eggs, one cup sugar (powdered), one cup sifted flour, one teaspoon baking powder; mix eggs and sugar well together; add the flour and baking powder; flavor with lemon; lastly add a scant half cup boiling water; bake in quick oven. Very nice for layer cake. Ada H. Smith. Sponge Cake. The recipe here given was never known to fail in making sponge cake, when a little care has been exercised in the 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. Beat four eggs very light, yolks and whites together; then beat in two cups of white granulated sugar, then one cup of sifted flour, a little at a time; then another cup of flour with which two tea- spoonfuls of baking powder have been mixed; lastly a teacup of New Century Cook Book. 165 hot water, almost boiling (small cup). Do not put it all in at once, but stir in a little at a time. One is almost certain to put in a little more flour, the dough is so thin. Do not hesitate or your cake will be lost. Bake in a moderately hot oven. Sponge Cake. One cup of sugar, one cup of flour, one teaspoon of baking powder, little salt; flavor and stir together well; then add one cup of boiling water and bake at once. Ash Meadow. Sponge Cake. Six eggs, two cups of sugar, six tablespoons of water, three even cups of flour, three teaspoonfuls of baking powder. Beat the yolks and sugar together, add the whites beaten to a stiff froth, then beat ten minutes. Lemon Sponge Cake. The yolks of nine eggs, three cups sugar, three-fourths cup of water, take half of the water and stir with the yolks and sugar, beat the whites of the eggs to a stiff froth, three cups of flour, one teaspoonful of baking powder with the rest of the water, then squeeze in the juice of one lemon. Mrs. Lizzie Crall. Excellent Sponge Cake. Ten eggs, two coffeecups coffee A sugar, beat eggs and sugar together at least one-half hour, add teaspoonful vinegar or lemon juice, then sift in two coffeecups of flour lightly so as not to heat. Bake in moderate oven. Put thin paper in bottom of pan. Sponge Cake. Weight of ten eggs in sugar, weight of five smallest eggs in flour, juice and rind of one lemon, beat whites and yolks of eggs separately, beat yolks and sugar together, adding flour and whites of eggs alternately. Bake in moderately hot oven. Velvet Sponge Cake. One cup flour, one teaspoonful baking powder, two eggs, one cup sugar, one teaspoonful lemon extract, one-half cup (scant) boiling water. Sift the baking powder with one-half the flour, beat the eggs very light, add sugar and flavoring and beat again thoroughly; then add one-half cup of flour without the 11 166 New Century Cook Book. baking powder; beat hard, now add flour and baking powder and slowly stir in the boiling water. Miss Milheming. Croton Sponge Cake. One pound sugar, one pound flour, one-half pound butter, six eggs, one cup milk, two teaspoons of baking powder, salt and flavoring. M. J. Haywood. Velvet Sponge Cake. Two cups sugar, six eggs, leaving out the whites of three, one cup boiling hot water, two and one-half cups flour, one tablespoon baking powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites and the cup of boiling water just before the flour; flavor with a teaspoon lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth, six dessertspoons of pulverized sugar to each egg and lemon to flavor. Mrs. F. Sanford. Cream Sponge Cake. Break three eggs into a pint cup, beat up with an egg beater, then finish rilling the cup with sweet cream, take same cup of sugar, also one of flour, two teaspoonfuls of baking powder, beat thoroughly for some time. Bake in loaf or layers. Mrs. Garrigus. Sponge Cake. One cup sugar, one cup flour, five eggs, one teaspoonful lemon. Add one egg at a time to the sugar and beat it thor- oughly until all have been added. Bake from thirty to forty minutes. Mrs. H. O. Bates. Mother's Favorite Sponge Cake. Six eggs, two cups sugar, four tablespoons sweet milk, two and one-fourth cups flour, two teaspoons baking powder, vanilla. Filling. — Three sour apples, one lemon, one egg, one cup sugar; grate apples and lemon, then add other ingredients and cook. Mrs. R. E. Barrett. Sponge Cake. Six eggs, yolks and whites well beaten separately, one cup of sugar mixed with the yolks of the eggs, one small cup of flour, New Century Cook Book. 167 one-half teaspoonful of cream tartar mixed with whites of the eggs, flavor to taste

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