Posted by: marthabernie | April 29, 2013

Sponge Cake, Sponge Cake, and More Sponge Cake!

There are three different sponge cake recipes in the 1887 Dr. Price’s Cook Book which was originally owned by my great grandmother, Rebecca Frances Smith.  Here is a photo of her with the recipes below.  My earlier posts explain that there are no baking directions on any of these recipes and that “yelks” was an earlier term for yolks.  I made Delicate Sponge Number 3 several months ago, it’s much like an angel food cake.  I am not sure what “pulverized” sugar was, but I used granulated sugar and it worked out fine.  Recipe number 2 suggests a “deep pan” for baking.  It was obviously before the bundt or angel food cake pans were invented!

I like sponge cake because you can split the cake and put a layer of jam or curd in the middle instead of icing.  It’s great with afternoon tea.

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SPONGE CAKE – Number 1

Mix one cup flour with one heaping teaspoonful baking powder; one cup sugar, three eggs, and one tablespoonful sweet milk, flavor with extract of orange or lemon.  Stir briskly and bake at once.

SPONGE CAKE – Number 2

One pint of white sugar, one pint of sifted flour, a little salt, ten eggs, and a heaping teaspoonful of baking powder; beat the whites of the eggs to a thick froth, stir the yelks and sugar to a foam, mix the baking powder with the flour and alternate flour and whites of the eggs until all the ingredients are mixed.  Flavor, if preferred, with vanilla or rose extract.  Bake in deep pans.

DELICATE SPONGE CAKE – Number 3

Mix one and one half teacups pulverized sugar, one teacup flour, little salt, and one teaspoonful baking powder.  Beat the whites of eleven eggs to a stiff froth, flavor with lemon or vanilla extract; mix all together and bake.  The yelks make nice custard or can be used for Golden Cake (see earlier post).


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