Miss Lavender’s Sponge Cake
“Then just let’s sit comfily down and eat everything,” said Miss Lavendar happily. Charlotta, you sit at the foot and help with the chicken. It is so fortunate that I made the sponge cake and doughnuts. Of course, it was foolish to do it for imaginary guests. . . I know Charlotta the Fourth thought so, didn’t you, Charlotta? But you see how well it has turned out. Of course they wouldn’t have been wasted, for Charlotta the Fourth and I could have eaten them through time. But sponge cake is not a thing that improves with time.” — Anne of Avonlea, ch.xxi
Ingredients
2 eggs
1 cup sugar
1 cup flour
1 teaspoon baking powder
1/2 cup boiling water
optional flavourings
Directions
1. Separate egg whites and yoke. Set yolks aside.
2. Beat the whites stiff, add sugar, and beat again.
3. Beat the yolks, add the rest of the cup of sugar and beat more.
4. Put whites and yolks together and beat.
5. Add flour and baking powder, sift together. Stir into the eggs until smooth.
6. Add water and any flavoring desired. Beat quickly and pour into an ungreased pan.
7. Bake 20 minutes and when baked turn upside down to cool.
See also -> Pauline Gibson’s Sponge Cake
