White Sponge Cake

Ingredients

• Whites of 11 eggs
• 1 teaspoon cream of tartar
• 1 tumbler flour
• 1 1/2 tumblers powdered sugar

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 36. The excerpt below is the record exactly as published.

WHITE SPONGE CAKE. Mrs. L. M. Armstrong. Whites of 11 eggs. 1 teaspoon cream tartai-. 1 tumbler flour. 1V2 tumblers powdered sugar. WHITE CAKE. Mrs. W. H. Krome. 8 whites eggs. 2 coffee cups white sugar. 1 coffee cup butter. 1 coffee cup sweet milk. Whites of 8 eggs. ,4 cups sugar. 1 cup sour cream. 4 coffee cups flour. 1 teaspoon soda. 2 teaspoons cream tartar. Flavor to taste. DELICATE CAKE. 4 cups flour. 1 cup butter. 1 teaspoon soda. CAKES. 119 CREAM CAKE. Mrs. A. Stubbs. 2 cups gran, sugar, sifted. 1 cup butter. 2 heaping teaspoons baking 1 cup sweet milk. 4 cups flour, sifted 4 times. 4 whites of eggs. powder. Elavor with White Rose. CHOCOLATE CARAMEL CAKE. Miss Carrie Wolf. 8 tablespoons grated chocolate cup milk. 5 tablespoons granulated sugar. Mix chocolate and sugar well, then add milk aud boil uu1il quite thick, stirring constantly, set away to cool. Cake Part : — ll^ cups light brown sugar. og^s. 21^ cups flour. 2 teaspoons baking powder, cup milk. Vanilla flavoring, cup butter. Cream butter and sugar, add eggs, well beaten, then ^ cup flour and the chocolate custard ; then ada remaining 2 cups of flour, the milk, and baking powder. Elavor and bake in two layers. Brown Icing; — 2 cups brown sugar. cup milk. Y2 cup butter. Boil E2 hour or until thick. When almost cold, spread on MAPLE CARAMEL CAKE. Mrs. Geo. Kalbfleisch. 2 cups sugar. 1 cup sweet milk. ?>i/^ cups flour. 5 whites of eggs. 2-3 cup butter. 2 teaspoons baking powder. cake. 120 THE EDWARDSVILLE COOX BOOK. CHOCOLATE CARAMEL CAKE. Miss Hattie Slo])er. Y2 cake chocolate, (a little 1 cup sugar. over). 1 VO Ik of eg.g. V2 cup sweet milk. Break chocolate into small and when thick remove from to cake. Cake Part 3 cups flour. 2 heaping teaspoons baking powder in flour. 2 well beaten eggs. pieces, put all into double boiler fire ; must be cool before adding 1 large V2 cup butter. 1 large cup sugar. 1 large cup milk. When all is mixed, add the chocolate part to this batter. POTATO CARAMEL CAKE. Mrs. G. B. Crane. Chica^-o. % cup butter. 2 cups granulated sugar. 1 cup boiled potatoes, mashed very Tine. 2 oz. melted chocolate or cocoa. 1 teaspoonful cloves. 1 teaspoonful cinnamon. Bake in a loaf, covering the paper. Erosting : — P)Oil 2 cii]:)S sugar with 3^ enp blitter, cool a little and beat imt on the cake while both are wan 4 eggs. 1 gill milk. 2 cups flour. 0 teaspoons baking powder. 1 cup chopped English walnuts, V2 teaspoon grated nutmeg. irst ten minutes with brown milk 15 minutes, add i oimci^ :1 it thickens. Sjiread (piickly BURNT CARAMEL CAKE. Mrs. W. S. Potts, Pawnee, Neb. 2 cups flour. 1)4 cups sugar. 1/4 cup butter. 1 cup water. Yolks of 2 eggs. CAKES. 121 Mix and beat all together 5 minutes. Then add well beaten whites of 2 eggs, J/2 cup flour, 2 teaspoons baking powder, i teaspoon vanilla and 1-3 cup sugar browned for caramel. To make the caramel, put the sugar in a hot skillet over fire until it is melted to a dark brown liquid. Stir this into cake slowly. Stir batter very rapidly until thoroughly mixed with caramel, otherwise caramel will lump. Batter complete should be a rich brown. Bake in layers or loaf to cut in square. Any icing- preferred. CARAMEL CAKE. Mrs. John Keller. V2 cup sugar. 1 teaspoon cream of tartar

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