Mrs. Wright’s Strawberry Sponge Cake With Mountain and Plain Cream
The Baltimore Sun 1911 Strawberries Recipe Contest Winners

Mrs. Wright’s Strawberry Sponge Cake With Mountain and Plain Cream

This is the first prize winner in the recipe contest for strawberries run by The Baltimore Sun in 1911.  It is a strawberry sponge cake recipe.  It was submitted by Mrs. Walter Wright of Chestertown, MD.  The recipe is as follows.

Original Recipe

Strawberry Sponge With Mountain And Plain Cream.  Make a sponge cake with 4 eggs (beaten separately), 1 cup of sugar, 1 1/2 teaspoons of cornstarch, 1 cup of flour, 3 tablespoons of cold water, 1 level teaspoon of baking powder and 1/4 teaspoon of salt.  Beat the yolks of eggs until thick.  Add gradually the sugar.  Beat 2 minutes; add the water.  Sift together the cornstarch, flour, baking powder and salt.  Beat this mixture well.  Then add the stiffly beaten egg whites last.  Bake in a square pan deep enough to allow the cake to rise double its thickness when put into pan.  when baked and cool, trim off crusty edges with a sharp knife, split in half, spread the lower part with thick mountain cream.  Cover this with fresh, ripe strawberries, placing each on the stem end.  Put on top part of cake, cover heavily top and sides with the cream and place berries over the top.  Cut down in blocks and served for dessert with plain rich cream.

White Mountain Cream — Two cups of sugar, 2 cups of water and 2 egg whites.  Boil the sugar and water together until it spins a thread.  Pour the syrup slowly into the beaten egg whites.  Beat as you pour the syrup – beat hard until nearly cool.  Then spread.  Flavor to suit taste.

Strawberry Sponge With Mountain and Plain Cream Recipe
The Baltimore Sun 1911 Strawberries Recipe Contest Winner

Strawberry Sponge With Mountain and Plain Cream - 1911 Prize Winner

Course Cake

Ingredients

  • 4 large eggs beaten separately
  • 1 cup Sugar
  • 1 1/2 tsp cornstarch
  • 1 cup Flour
  • 3 tbsp water
  • 1 tsp baking powder
  • 1/4 tsp Salt
  • 1 lb strawberries
  • 2 cups Sugar
  • 2 large egg whites

Instructions

  1. Beat the yolks of eggs until thick.  Add gradually the sugar.  Beat 2 minutes; add the water.
  2. Sift together the cornstarch, flour, baking powder and salt.  Beat this mixture well.  Then add the stiffly beaten egg whites last.
  3. Bake in a square pan deep enough to allow the cake to rise double its thickness when put into pan.  when baked and cool, trim off crusty edges with a sharp knife, split in half, spread the lower part with thick mountain cream.  Cover this with fresh, ripe strawberries, placing each on the stem end.  Put on top part of cake, cover heavily top and sides with the cream and place berries over the top.  Cut down in blocks and served for dessert with plain rich cream.
  4. White Mountain Cream -- Two cups of sugar, 2 cups of water and 2 egg whites.  Boil the sugar and water together until it spins a thread.  Pour the syrup slowly into the beaten egg whites.  Beat as you pour the syrup - beat hard until nearly cool.  Then spread.  Flavor to suit taste.

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