Hot water and leavening in the form of soda and cream of tartar are used in the accompanying recipe for sponge CAKE. The texture is not just the same as that of a plain sponge CAKE, but if the recipe is carefully followed an excellent CAKE will be the result.
HOT-WATER SPONGE CAKE
- 4 eggs
- 2 c. flour
- 1-1/2 c. powdered sugar
- 1/2 tsp. soda
- 1-1/4 tsp. cream of tartar
- 1/4 c. hot water
- 1 tsp. vanilla
Beat the eggs with a rotary beater until they are thick and lemon-colored. Sift the flour, powdered sugar, soda, and cream of tartar together several times. Sift these into the eggs and continue beating. When all of the dry ingredients have been added, pour in the boiling water, flavor with the vanilla, and pour into a sponge-CAKE pan and bake.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)