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1800s Cooking Tips and Recipes

Strawberry Sponge Cake - Beat the yolks of six eggs with half a pound of powderes sugar until very light, then fold in carefully the well-beaten whites of six eggs, and add slowly a cup and a half of sifted pastry flour. Bake in three layers. While this is baking, boil together one cup of sugar and a quarter of a cup of water until it spins a thread. Pour the syrup while hot over the well-beaten whites of two eggs, and beat until stiff and cold. When the cakes are cold put one on your serving-dish, cover over with a thick layre of this filling, then cover thickly with strawberries, then another cake, more of the filling, more strawberries, and at last the upper cake. Put a thinner layerer of the soft filling and cover thickly with very large berries.

The Ladies' Home Journal, May 1898

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