Golden Sponge Cake (Recipe from 1907)

Golden Sponge Cake (Recipe from 1907) >>>

Auckland Star, Volume XXXVIII, Issue 289, 4 December 1907, Page 8

Here are the approximate quantities to try the recipe. You may find the sugar content in some of the old recipes too high; adjust it to your liking. Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe.

Golden Sponge cake (Metric Version)

• 450 grams (or ~475 ml) soft white sugar

• 45 ml (3 tablespoons) boiling water (to help dissolve the sugar)

• 6 eggs

• 1 pint of flour → ~570 ml or approximately 300 grams of flour, sifted three times

Method:

1. Pour the boiling water over the sugar to help dissolve it.

2. Separate the eggs: beat the yolks and add them to the sugar.

3. Beat the egg whites until stiff, then fold into the sugar and yolk mixture.

4. Beat the combined mixture for 20 to 30 minutes.

5. Gradually add the sifted flour.

6. Bake for one hour in a slow oven (~150°C).