Sponge Roll
From How we cook in Tennessee .., 1906
Serves 2
If using jelly tins, fill with marmalade or preserves.
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 78. The excerpt below is the record exactly as published.
Sponge Roll. — To six eggs broken together add two and one- half cups sugar, beat fifteen minutes; add one cup sweet milk, one teaspoon vanilla, lastly beat in lightly four cups Dainty flour into which has been sifted thoroughly one heaping tea- spoon baking powder. Grease two biscuit pans and dust with flour ; pour in batter and bake in a quick oven. When done turn out on a damp napkin ; spread with jelly quickly, and roll. Stale Sponge Cake. — Stale sponge cake may be transformed into an excellent dessert by cutting it in slices and toasting it HOW WE COOK IN TENNESSEE. 137 delicately over the coals. Spread whipped cream on each slice and into it drop a teaspoonfnl of apple or quince jelly. Sponge Roll. — One cup of sugar, one and one-half cups flour, two teaspoons baking powder sifted in flour. Break two eggs in a teacup, fill up with sweet cream, add a little salt and flavor to taste
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