We’re home! I am back cooking in my kitchen … at least for now. I decided to make Sponge Cake from the 1906 Berlin Cook Book. The recipe was submitted by Mrs. A. Dreher of Cullman Alberta.
I separated the eggs and beat the yolks. Next I added the sugar and mixed it well. I boiled some water and slowly mixed it into the egg/sugar. I stirred in the flour, baking powder and vanilla. I beat the egg whites and folded them into the batter. I poured the sponge cake batter into a greased round cake pan and baked the cake for 30 minutes at 350 degrees F.
Mrs. A. Dreher is still a mystery. I can’t find her in the census. I wonder what her connection is to the Berlin Community. She appears to have sent this recipe from her home in Alberta.
Although I know nothing about Mrs. Dreher, she has contributed a very good recipe for sponge cake. This is quick and easy to make. I think it would be a good idea to grease and flour the cake pan. It was a little challenging to get out while warm. Once cool it is easy to split or it could be baked in two layers. I imagine all sorts of icings and fillings for this cake. On its own it is okay but it would make a wonderful base for jam and cream. This is a great cake to serve anyone unable to have dairy.
1 1/2 cups sugar, 4 eggs, 2 cups flour, 1 teaspoon of vanilla, 1 teaspoon of baking powder, 1/2 cup boiling water, first beat the yolks good, then add sugar, stir well, add 1/2 cup of boiling water, then flour, vanilla and baking powder, last the beaten whites. this is nice for loaf or layer.