White Sponge Cake

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


The whites of ten eggs, beaten to a froth; one tumbler of sifted flour, one and a half tumblers of sifted white sugar, half a teaspoonful of cream of tartar, and a pinch of salt; stir the cream of tartar and salt well into the flour. Add the sugar to the whites first, then last of all stir in the flour very lightly, and flavor with any delicate extract, and bake immediately. No soda required.