Velvet Sponge Cake

Ingredients

• two cups sugar
• six eggs, leaving out the whites of three
• one cup boiling hot water
• two and one-half cups flour
• one tablespoon baking powder
• flavor with a teaspoon lemon extract

Method

1. 1

   Beat yolks, add sugar and beat for fifteen minutes; add beaten whites and boiling water just before flour; bake in layers with icing.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 83. The excerpt below is the record exactly as published.

Velvet Sponge Cake. One cup flour, one teaspoonful baking powder, two eggs, one cup sugar, one teaspoonful lemon extract, one-half cup (scant) boiling water. Sift the baking powder with one-half the flour, beat the eggs very light, add sugar and flavoring and beat again thoroughly; then add one-half cup of flour without the 11 166 New Century Cook Book. baking powder; beat hard, now add flour and baking powder and slowly stir in the boiling water. Miss Milheming. Croton Sponge Cake. One pound sugar, one pound flour, one-half pound butter, six eggs, one cup milk, two teaspoons of baking powder, salt and flavoring. M. J. Haywood. Velvet Sponge Cake. Two cups sugar, six eggs, leaving out the whites of three, one cup boiling hot water, two and one-half cups flour, one tablespoon baking powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites and the cup of boiling water just before the flour; flavor with a teaspoon lemon extract

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