Sponge Cake, No. 2
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 126. The excerpt below is the record exactly as published.
Sponge Cake, No. 2 6 eggs 2 teaspoonfuls baking 2 cupfuls sugar powder 2 cupfuls flour Flavoring to taste 10 tablespoonfuls boiling water Beat the yolks of the eggs and the sugar together and add the beaten whites. Add to this one cupful of flour and ten tablespoonfuls of boiling water. Then add the rest of the flour and the baking powder. Fla- vor to taste ; bake in a moderate oven. . Croton Sponge Cake 1 teacupful sweet milk (a little warm) 2 teaspoonfuls cream of tartar 1 teaspoonful soda Sift the cream of tartar in the flour, dissolve the soda in the sweet milk and bake in a moderately quick oven. 1 lb flour 1 lb sugar lb butter 6 eggs 244 THE NEW ANNIE DENNIS COOK BOOK White Sponge Cake 5 eggs (whites) 1 teacupful sugar 1 teacupful flour 1 teaspoonful baking powder
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