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Mother's Sponge Cake Recipe

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This recipe for Mother's Sponge Cake, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Thursday, March 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 egg yolks
1/2 cup cold water
1-1/2cups sugar
1/2 tsp vanilla
1/2 tsp. lemon or orange extract
1-1/2 cups cake flour
1/2 tsp. salt
6 egg whites
3/4 tsp. cream of tartar

Directions:
Directions:
1)Beat yolks until thick and lemon-colored. Add water and beat until very thick. Gradually beat in sugar, then add vanilla and flavored extract.
2)Sift flour and salt and fold in a little at a time. Beat egg whites until foamy, add cream of tartar and beat until they form thick, glossy peaks. Fold into yolk mixture.
3) Bake in an ungreased angel food or tub pan in a 325 degree oven for 1 hour and 10 minutes. Invert pan upside down to cool.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 minutes to prepre, 1hr.10 mins. to bake
Personal Notes:
Personal Notes:
This was my special birthday cake always made by my Mother, Ida Rottluff Warns, and without any electric mixer. Truly a labor of love.

 

 

 

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