American
Hot Water Sponge Cake
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- 2 Egg Yolks
- 1 cup Sugar
- ⅜ cup Hot Water Or Milk
- ¼ teaspoon Lemon Extract
- two Egg Whites
- 1 cup Flour
- 1½ teaspoons Baking Powder
- ¼ teaspoon Salt
Make it
Method
- 1
Beat yolks of eggs until thick and lemon-colored, add one-half the sugar gradually, and continue beating; then add water, remaining sugar, lemon extract, whites of eggs beaten until stiff, and flour mixed and sifted with baking powder and salt.
- 2
Bake twenty-five minutes in a moderate oven in a buttered and floured shallow pan.
Source & rights
Where this recipe comes from
Hot Water 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.