A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). However thin the mixture may seem, do not add any more flour.
Preserved exactly as written in the original source
Beat the yolks of four eggs together with two cups of fine powdered sugar
Stir in gradually one cup of sifted flour and the whites of four eggs beaten to a stiff froth
Add a cup of sifted flour in which two teaspoonfuls of baking powder have been stirred
Add, lastly, a scant teacupful of boiling water, stirred in a little at a time
Flavor, add salt
Bake in shallow tins
Modern guidance to help you succeed with this vintage recipe
This classic sponge cake relies on two leavening mechanisms: mechanical aeration from beaten eggs and chemical lift from baking powder. The boiling water added at the end gelatinizes the starches and denatures proteins quickly, creating a tender crumb while the steam provides additional lift. Adding the water last prevents deflating the carefully whipped egg whites, which trap air bubbles that expand during baking to create the cake's characteristic light, airy texture.
This sponge cake is best baked fresh, but unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. For longer storage, wrap layers in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw at room temperature for 2 hours before serving or frosting.
Store unfrosted sponge cake wrapped in plastic wrap at room temperature for up to 3 days. If frosted, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature 30 minutes before serving for best texture.
AI-generated tips from Chef Cecil's culinary database
This sponge cake is best baked fresh, but unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. For longer storage, wrap layers in plastic wrap and then aluminum foil and freeze for up to 2 months. Thaw at room temperature for 2 hours before serving or frosting.
Store unfrosted sponge cake wrapped in plastic wrap at room temperature for up to 3 days. If frosted, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated cake to room temperature 30 minutes before serving for best texture.
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