Name: Sponge Cake
Cuisine: American
Ingredients: 6 eggs; 1 cream; 2 teacupfuls of powdered sugar; 5 to ten minutes; 2 tablespoonfuls of milk or water; 1 pinch of salt and flavoring; 10 whites; 2 cups of flour in which you have sifted two teaspoonfuls of baking powder

Original Recipe

SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt and flavoring. Now add part of the beaten whites; then two cups of flour in which you have sifted two teaspoonfuls of baking powder; mix gradually into the above ingredients, stirring slowly and lightly, only enough to mix them well; lastly add the remainder of the whites of the eggs. Line the tins with buttered paper and fill two-thirds full.

6 eggs
1 cream
2 teacupfuls of powdered sugar
5 to ten minutes
2 tablespoonfuls of milk or water
1 pinch of salt and flavoring
10 whites
2 cups of flour in which you have sifted two teaspoonfuls of baking powder

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1

SEPARATE the whites and yolks of six eggs.
2

Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt and flavoring.
3

Now add part of the beaten whites; then two cups of flour in which you have sifted two teaspoonfuls of baking powder; mix gradually into the above ingredients, stirring slowly and lightly, only enough to mix them well; lastly add the remainder of the whites of the eggs.
4

Line the tins with buttered paper and fill two-thirds full.

Original Recipe

Ingredients

Instructions