Six prize winning sponge cake recipes from The Dayton Herald published in 1917. Mrs. Harshman came in first with her sponge cake recipe with her unique measuring system to decide how much sugar and flour to make her cake based on using six eggs. She also offers a variation for an orange sponge cake. Mrs. Harris came in second with her sponge cake baked in a long pan, spread with jelly, rolled up and sprinkled with powdered sugar. They both sound amazing!
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Mrs. Harshman’s Sponge Cake Recipe
As eggs vary so in size, a much better cake will be had by using proportionate quantities of ingredients than by using a certain number of eggs to so much sugar and flour.
Separate six eggs, measuring both whites and yolks in a measuring cup. Take the same quantity of granulated sugar as you have of both whites and yolks, and half as much sifted flour as sugar. Beat the yolks until thick and light in color; gradually beat in the sugar and one teaspoon of vanilla; beat the whites until dry; fold half of them into the yolks and sugar, then fold in half of the flour; then the other half of the whites and then the rest of the flour. Have a pan (a stem pan is best) greased, and the bottom covered with a heavy paper; put the cake into a warm oven and increase the heat to a moderate temperature, baking the cake till it comes away from the sides of the pan – about 30 minutes.
This cake may be varied by flavoring it with grated rind of an orange and two tablespoons of orange juice in place of vanilla. If an icing is desired, boil one cup of granulated sugar in enough water to cover, without stirring, till it forms a very soft ball in water, stir the syrup into the well-beaten white of an egg, and beat until cool and creamy; flavor with one-half teaspoon of vanilla and spread over the cake, which has been allowed to cool. If a teaspoon of gluecose is added to the sugar when it is put on to boil, the icing will remain soft instead of cracking, if the cake is kept for several days.
A delicious but simple dessert is made by baking the orange sponge cake in a thin sheet and splitting when cold, then filling with the following cream; Soak one teaspoon of granulated gelatine in one teaspoon of granulated gelatine in two tablespoons of cold water, then dissolve in one-fourth cup of boiling water; beat one cup of double cream until still and stir in three tablespoons of sugar and one-half teaspoon of vanilla; when the gelatine is almost ready to thicken up, pour it into the cream and stir it well; spread between the layers of the cake and set in a cold place. When ready to serve cut the cake into squares, and dot each piece with a spoonful of whipped cream and a cherry.
Mrs. J. B. Harshman, 826 Cottage Grove Ave., Dayton
Mrs. Harris’ Sponge Cake Recipe
Separate four eggs; beat whites until stiff, then beat into them one-half cup granulated sugar, beat yolks, add to them one-half cup granulated sugar, beat five minutes, then add the juice and grated rind of a lemon; beat all together; sift one teaspoon baking powder and a pinch of salt with one scant cup of flour; stir the flour in the above mixture very lightly; put into a long bake pan which has been floured and bake 20 minutes and while warm spread with good jelly, then roll and sprinkle powdered sugar over top.
Mrs. Dutton’s Sponge Cake Recipe
Two eggs, one cup granulated sugar, three-eights cup hot water, one cup flour, one and one-half teaspoon baking powder, lemon extract, pinch of salt. Beat the yolks until creamy; add half the sugar gradually and beat; add water and remaining sugar, lemon and flour (to which the baking powder and salt have been added and sifted two or three times). Stir in the well-beaten whites. Bake in loaf or stem pan, in slow oven from 45 minutes to one hour.
Mrs. J. H. Dutton, 35 Warder St., City.
Mrs. Wheelock’s Sponge Cake Recipe
For this will be required four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cup of flour.
Success in the making of sponge cake depends almost wholly upon the manner in which it is put together. Beat the yolks of the eggs until very light and thick, then add the sugar, little by little, beating it in thoroughly; add the lemon juice and the grated rind. Beat the whites of the eggs stiff and firm, and fold or chop them very lightly into the yolk mixture. Sift the flour with a sifter, little by little over the mixture and fold carefully in. On no account stir in either the whites of the eggs or the flour, since stirring will drive out the air which has been beaten into the egg. Do not beat after the flour has been added. The cake when the flour is all in, should be stiff and spongy. If it is liquid in character, it will be apt to be tough and may be considered a failure. Bake in a shallow pan in a rather hot oven fifteen or twenty minutes. This recipe requires no baking powder.
Mrs. Ellis Wheelock, West Milkton, Ohio
Mrs. Turner’s Cold Water Sponge Cake Recipe
Four eggs; one and three-quarters cup granulated sugar; two cups pastry flour; one-half cup cold water; one saltspoon of salt; one teaspoon baking powder sifted with the flour.
Extract of lemon to suit taste. Granite or heavy tin cake pan, rubbed with lard (as little as possible to cover surface); prepare before mixing cake.
Measure flour after sifting once; add salt and baking powder and sift three times. Sift sugar and add to slightly beaten eggs and beat with wire egg-beater twenty minutes; add extract, then add the flour and water; carefully fold in. Do not beat sponge cake batter very much after adding flour or the cake will be heavy. Bake forty minutes in a moderately heated oven. If icing is desired, ice while warm with plain icing.
Mrs. C. H. Turner, R. R. No. 12. Dayton, Ohio.
Mrs. Betsch’s Never Fail Sponge Cake
Two eggs, beaten; one cup of sugar and beat again. Measure one cup of flour into your sifter, sift half of it into your batter and beat five minutes. Heat three-fourths of a cup of milk, stir into batter, flavor, and add rest of flour with one teaspoonful of baking powder. Do not beat, but fold in gently. Bake in medium oven.
Mrs. R. A. Betsch, No. 21 N. Garfield St., Dayton, Ohio.