Maple Walnuts
medium
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Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 17. One of the earliest known cookbooks by an African American author.
This historic sponge cake relies on the chemical leavening reaction between cream of tartar (acid) and baking soda (base) to create lift, while the eggs provide structure through protein coagulation. Beating the eggs vigorously incorporates air cells that expand during baking, creating the characteristic light, airy crumb. The high sugar-to-flour ratio tenderizes the crumb by interfering with gluten development, resulting in a delicate texture typical of true sponge cakes.
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Put the flour one teaspoon soda dissolved in a little milk
Stir in when going into the oven
Bake
The cake can be baked up to 2 days ahead. Once completely cooled, wrap tightly in plastic wrap and store at room temperature. The texture actually improves slightly after a day as moisture redistributes throughout the crumb.
Store the cooled cake wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. Do not refrigerate, as this will dry out the delicate crumb. For longer storage, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature while still wrapped.
