This recipe card looks like it’s been through a war. Splattered with a lifetime of use, the edges are cracking and crumbling. The recipe is simple and makes a basic sponge cake, perfect for a light and airy dessert.
Hot Milk Sponge Cake
1 cup sifted cake flour
1 teaspoon baking powder
1 cup sugar
2 teaspoons lemon juice
6 tablespoons hot milk
Sift flour once and measure. Add baking powder and sift 3 more times.
In a separate bowl, beat eggs until very thick, light and really white. Add sugar, beating constantly. Add lemon juice.
Fold in flour [into beaten eggs] alternately with hot milk. Mix quickly until smooth.
Although the recipe calls for ‘eggs’, I’m curious if it is really only the egg whites which are used in this recipe. Unfortunately, no baking instructions provided. I would bake in a 350-375F oven and depending on the size of pans used, would check periodically every 10-15 minutes until it tests done.
… and just in case, What To Do With Failed Sponge Cake.