Sponge Cake Recipe from 1907

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This incredibly light and fluffy sponge cake recipe appeared in the Sunday Star, published on January 13, 1907* out of Washington, D.C. 


INGREDIENTS


Cake:

  • 6 eggs, separated
  • 1 cup caster sugar (200g)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup cake flour (110g)

Topping:

  • 1 ½ cups whipping cream (355ml), cold
  • ¼ cup powdered sugar (50g)
  • 1 teaspoon vanilla extract 
  • 1lb fresh strawberries (454g)

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C
  • Needed: Ungreased 8-inch aluminum cake pan (not non-stck)

  1. Separate 6 eggs.
  2. In a large bowl, beat yolks while adding sugar in three parts until thick and light-coloured. (Ribbon stage.)
  3. Add vanilla (optional).
  4. In a separate bowl, beat egg whites until stiff but not dry.
  5. Gently fold egg whites into the batter in three parts.
  6. Sift flour. Carefully fold into the batter in three parts.
  7. Gently pour the batter into an ungreased 8-inch cake pan (not non-stick). 
  8. Gently cut through the batter with a toothpick to break any large air bubbles. Then, tap the baking pan lightly on the counter.
  9. Bake in a preheated oven at 350°F/175°C for 25-30 minutes or until a toothpick or cake tester inserted into the middle of the cake comes away clean.
  10. Invert over a cake rack to fully cool upside down for 1 ½ - 3 hours. 
  11. Once the cake has fully cooled, run a knife along the sides of the pan to release the cake from the pan.
  12. Cut the cake in half horizontally and top the middle layer as you prefer. (Whipped cream and fruit, lemon curd, etc.)
  13. Top with more cream and fruit, or a simple dusting of powdered sugar.

Cut, serve, and enjoy! :)


Notes: 

  • An ungreased pan is important because the batter needs to cling to the sides of the pan to rise properly. For that reason, non-stick pans should not be used. 
  • Lining the bottom of the pan with parchment to make for easier release from the pan is recommended.
  • Be sure that the whisk and bowl used to beat the egg whites are clean and dry. Any fat residue could prevent the egg whites from whipping.

Original newspaper clipping from 1907:



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