Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 18. One of the earliest known cookbooks by an African American author.
The combination of sour milk and baking soda creates a chemical leavening reaction that produces carbon dioxide, giving this historic sponge cake its light texture. Cream of tartar stabilizes the reaction and strengthens the protein structure, while molasses adds moisture and helps retain softness. The high egg content (8 total) provides structure and richness, with proteins setting during baking to support the cake's rise.
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Mix ingredients together
Bake
This cake can be baked up to 2 days ahead. Wrap cooled cake tightly in plastic wrap and store at room temperature. The molasses content keeps it moist and the flavors actually deepen over time.
Store covered at room temperature for up to 5 days or wrap tightly and freeze for up to 3 months. The high molasses and spice content act as natural preservatives. Thaw frozen cake at room temperature for 2-3 hours before serving.
