SPONGE, VELVET SPONGE CAKE (1904)
The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
VELVET SPONGE CAKE
6 eggs,
2 cups sugar,
1 cup of boiling water,
3 cups flour,
1 tablespoon baking-powder.
Separate the eggs and beat the yolks and add to them the sugar and beat till very light.
Add the whites, then the hot water, and last, beat the flour in very lightly.
Put together with icing and flavor with lemon.
This recipe makes a nice cake baked in a big mould or in layers or in muffin rings.
Bake in a moderate oven.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/
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