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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Grandma’s Sponge Cake Recipe

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This recipe for Grandma’s Sponge Cake is from Palmer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 scant cups sugar
2 cups Presto flour, sifted (Aunt Elaine uses Gold Medal)
1 tsp baking powder (added by Aunt Elaine)
1/2 tsp salt (added by Aunt Elaine)
4 eggs, separated into whites and yolks
3/4 cup cold water
1 tsp vanilla extract
1 tsp almond extract
Note: you can also use lemon or orange extract, whichever you like
Directions:
Directions:
Preheat to 350º.

Beat egg yolks until lemon colored; add sugar; beat well. Add water and flavorings; beat well. Add flour, baking powder, salt; beat well.

In the meantime in a small bowl, beat egg whites until stiff. Fold into batter.

Pour batter into an ungreased pan.

Bake in preheated oven for 20 minutes. Raise oven temperature to 385º and bake another 30-35 minutes. Turn off oven and let cake cook another 10 minutes (~ 1 hour in total).

Remove from oven and cool.
Personal Notes:
Personal Notes:
Katherine recalls having "loaf" cakes at Grandma's and Aunt Helen's - perhaps this recipe?

 

 

 

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