Sponge Cake with Custard Filling

Ingredients

• three eggs
• one cup of sifted white sugar
• two tablespoons cold water
• a pinch of salt
• one teacup flour
• one teaspoon of baking powder
• one egg
• one-half cup sugar
• one-fourth cup of flour
• one-half pint of boiling milk

Method

1. 1

   Beat yolks very light, add sugar while beating.

2. 2

   Beat whites very stiff, add quickly to yolks and sugar; then add flour sifted with baking powder.

3. 3

   Bake in shallow pans well greased.

4. 4

   Make filling before cake, so you may spread on cake and roll at once.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 17. The excerpt below is the record exactly as published.

one egg, break in a cup, fill up with sweet cream; beat thoroughly; add cup ~ fine white sugar, tablespoon of»butter, 1% cups flour, sifted s with large teaspoon baking powder... This will make a thin © batter, but will not fall. Make an icing with one-fourth cup white sugar made into a threaded sirup and the beaten © white of one egg. Beat until ready to spread and mix cocoa-= — nut’ in the frosting; also sprinkle on top (any flavor) Chocolate can be used. This is my quick company cake. RAISED CAKE (the kind mother used to make)—Two — cups bread dough: (taken when ready for tins), one cup sugar (if granulated, scant measure), one-half cup lard ~ or butter (if lard, add pinch of salt), one-fourth teaspoon — soda, one egg, cinnamon ‘and raisins . Mix well with hands, — . . let rise and bake in moderately hot oven. ~Y ea RAISIN STIR CAKE—One cup sugar, one cup sour cream, two eggs and nutmeg, one teaspoon soda and about — . two or three cups flour. Do not make too stiff. Be ue ROUGH-AND-READY CAKES—Two cups molasses, one - cup lard, one-half cup sour milk, one heaping teaspoon _- soda, one tablespoon ginger, flour enough to roll, a few '~ drops lemon extract; roll in thin sheets, place in cooky pans “< ee top with molasses and water (half and half) and & hee eth, 4 S RUSSIAN ROCKS—One aa oncohert cups” bhawet sugar, one cup butter (or butter and lard mixed), stir until well blended, then add three eggs; stir well, one tablespoon ES namon, one teaspoon (level) soda dissolved in one-third copy hot water, 1% cups raisins, if one teaspoon of batter at a place. Will make 70 drop cakes ‘or Russian Rocks. ROLL JELLY CAKE (Fine!)—Two eggs well beaten, two- thirds cup sugar, four tablespoons milk, one spoon melted butter, one even cup flour, 1% teaspoons baking powder. _ Bake in square tin, turn bottom side up on cloth, sprinkle ae ee powdered sugar, roll when spread with jelly which is. SO + S§PONGE CAKE (Rolled, with Custard Filling)—Three | eggs (yolks beaten very light), one cup of sifted white sug-— ar, two tablespoons cold water, a pinch of salt, one tea- cup flour, one teaspoon of baking powder. Bake in shal-- low pans well greased. Turn out on a damp cloth and put together at once with this filling: Beat one egg and one-- half cup sugar together,-add one-fourth cup of flour, wet with a little milk, stir this mixture into one-half pint of boiling milk

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