Sunshine Cake
From The Edwardsville cook book, 1906
Flavor to taste.
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 The Edwardsville cook book (1906), page 39. The excerpt below is the record exactly as published.
SUNSHINE CAKE. Mrs. Clare Prickett Jones. 9 yolks of eggs. 1 cup sugar. ,2 cup butter (scant). Flavor to taste. % cup .^Jk tyi r buff's Jlo.urJ f - 2 teaspoons baking powder. SPONGE CAKE. Mrs. S. T. Robinson. Four eggs, beaten separately, till stiff. Add to the whites i Clip sugar; add to the yolks, _i tablespoon vinegar; beat this also. Fold "gently togcui^i c- ' dd i cpp sifted flour. P>etter break than cut when served. CREAM SPONGE CAKE. Mrs. P)ellc Gibson, Pontiac, Mich. 1Y2 cups flour. 2 eggs. , 1 cup sugar. Sweet cream, 2 teaspoons baking powder. Sift flour and baking powder well together; add sugar. Break the 2 eggs into a cup and fill with sweet cream. Stir well with other ingredients. ■ ECONOMICAL SPONGE CAKE. Mrs. O. T. 2 eggs. 1 cup sugar. teaspoons baking powder. A pinch of salt. Dunlap. V2 hot water. 1 cup flour
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