Yellow Sponge Cake
From Durham cook book ..., 1921
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 17. The excerpt below is the record exactly as published.
two and one-half cups flour, whites of six eggs beaten to a stiff froth. Flavor to taste. Use cocoanut filling. — Mrs. J. S. Mesley. CHOCOLATE CAKE. One cup butter, tAvo cups sugar, two cups flour, one cup mashed Irish potatoes, one-half cup milk, one-half cuj) melted chocolate, one cup chopped nuts, four eggs, two teaspoonfuls Eoyal Baking Powder, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful nutmeg, one tea- spoonful vanilla. — Mrs. G. F. Warner. FILLING FOE CHOCOLATE CAKE. One egg yolk, one cup sugar, one tablespoon butter, one cup SAveet milk, one-half cup melted chocolate. Cook until thick, then beat six marshmallows into it. — Mrs. G. F. Warner. YELLOW SPONGE CAKE. Four eggs beaten separately. Beat whites stiff and add two teaspoonfuls cream tartar, one and one-half cups sugar, then put in the yellows, one cup SAveet milk last, tAvo and one half cups flour Avith tAvo teaspoonfuls soda.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.