Cream Sponge Cake

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • Yolks 4 eggs.
  • 1 cup sugar.
  • 3 tablespoons cold water.
  • 1Β½ tablespoons corn-starch.
  • Flour.
  • 1Β½ teaspoons baking powder.
  • ΒΌ teaspoon salt.
  • Whites 4 eggs.
  • 1 teaspoon lemon extract.


    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. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake thirty minutes in a moderate oven.