Sponge Cake with Cream Filling

Name: Sponge Cake with Cream Filling
Yield: 8 servings
Ingredients: Three eggs; one and one-half cups sugar; two cups flour; half cup cold water; one teaspoon cream tartar; half teaspoon soda; one pint sweet milk; two eggs; half cup sugar; one heaping tablespoon flour; one tablespoon butter

From How we cook in Tennessee .., 1906

Serves 8

Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 77. The excerpt below is the record exactly as published.

Sponge Cake with Cream Filling, or New England Cream Pies. — Three eggs, one and one-half cups sugar, two cups flour, half cup cold water, one teaspoon cream tartar, half teaspoon soda. Bake in quick oven in two layers ; put together with this cream; one pint sweet milk; put on to boil; beat two eggs, half cup sugar, one heaping tablespoon flour well together. Just as the milk comes to a boil stir in one tablespoon butter

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