American
Cream Sponge Cake
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 4 Egg Yolks
- 1 cup Sugar
- 3 tablespoons Cold Water
- 1½ tablespoons Corn-Starch
- As needed Flour
- 1¼ teaspoons Baking Powder
- ¼ teaspoon Salt
- 4 Egg Whites
- 1 teaspoon Lemon Extract
Make it
Method
- 1
Beat yolks of eggs until thick and lemon-colored, add sugar gradually, and beat two minutes; then add water. Put corn-starch in a cup and fill cup with flour. Mix and sift corn-starch and flour with baking powder and salt, and add to first mixture.
- 2
When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake thirty minutes in a moderate oven. This is an excellent mixture to use for whipped cream pies.
Source & rights
Where this recipe comes from
Cream Sponge Cake, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.