Recipe: Sponge Cake

  • 1 cup sugar
  • 2 eggs
  • 1/2 cup hot water
  • 1-1/4 cups Pillsbury’s Best
  • 1-1/2 teaspoons baking powder
  • pinch of salt
  • 1/2 teaspoon vanilla

Separate eggs, beating whites to a stiff froth. Set them aside. Beat yolks until thick. Add sugar gradually, then water, salt, flour and baking powder. Beat thoroughly. Fold in whites and add vanilla. Bake twenty minutes in a buttered and floured shallow pan in moderate oven.

Little Book for A Little Cook, by L. P. Hubbard (1909)