A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The mode of mixing must be very light, rather cutting down through the cake batter than beating it; beating the eggs makes them light, but beating the batter makes the cake tough. This recipe is especially nice for Charlotte Russe, being so light and porous.
Preserved exactly as written in the original source
Into one level cup of flour put a level teaspoonful of baking powder and sift it
Grate off the yellow rind of a lemon
Separate the whites from the yolks of four eggs
Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon
Stir together until thick and creamy
Beat the whites to a stiff froth
Quickly and lightly mix without beating a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used
Bake immediately until a straw run into it can be withdrawn clean
Modern guidance to help you succeed with this vintage recipe
Separating and beating eggs individually maximizes air incorporation—yolks trap air when creamed with sugar, while whipped whites create a stable foam structure. The gentle folding technique (cutting down rather than beating) preserves these air bubbles, which expand during baking to create the sponge's signature light texture. Acidic lemon juice strengthens egg proteins, stabilizing the foam structure and preventing collapse while adding brightness that balances the cake's sweetness.
This cake is best baked fresh as the batter cannot be held. However, the baked cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. The texture will remain tender, though the crust may soften slightly.
Store unfrosted cake wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw at room temperature while still wrapped to prevent moisture loss.
AI-generated tips from Chef Cecil's culinary database
This cake is best baked fresh as the batter cannot be held. However, the baked cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. The texture will remain tender, though the crust may soften slightly.
Store unfrosted cake wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw at room temperature while still wrapped to prevent moisture loss.
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