Sponge Cake No. 3

Ingredients

• 4 eggs
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 6 tablespoons water
• 1 teaspoon vanilla

Method

1. 1

   Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last.

2. 2

   Pour into a greased Turk's head and bake in a quick oven about fifteen minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 112. The excerpt below is the record exactly as published.

SPONGE CAKE No. 3 4 eggs 1 cup flour 1 cup sugai 1 teaspoon baking powder 6 tablespoons water 1 teaspoon vanilla Beat the yolks of the eggs and the sugar thoroughly; add the water; then the sifted flour and the whites alternately, and the baking powder and vanilla last. Pour into a greased Turk's head and bake in a quick oven about fifteen minutes. CREAM SPONGE For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following: 1 cup milk 1/2 cup sugar 11/2 tablespoons cornstarch Yolk of 2 eggs 1 teaspoon vanilla Cook fike any other custard in a double boiler. JELLY ROLL 3 eggs Vz cup cold water iVi cups sugar Juice of Vi lemon 2 cups flour Vi teaspoon salt 1 teaspoon baking powder Beat the yolks with the sugar; add the liquid and sifted dry ingredients alternately; fold in the beaten whites and pour into shallow buttered tins, using only enough batter to cover the bottom of the pan. Bake about twelve minutes in a moderate oven; turn out on a paper well dusted with powdered sugar; cut off a thin strip from the sides and ends of the cake; spread with jelly and quickly roll. After the cake has been rolled wrap paper around it so that it will keep its shape. POTATO-FLOUR CAKE Yolks of 4 eggs 1 heaping teaspoon baking powder 1 cup sugar

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