Dessert
Hot Water Sponge Cake
A classic 1910 sweet built around yolks 2 eggs, with Farmer’s original method and page citation.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Yolks 2 eggs
- 1 cup sugar
- ⅜ cup hot water or milk
- ¼ teaspoon lemon extract
- Whites two eggs
- 1 cup flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Historical transcription
Source method
- 1
Beat yolks of eggs until thick and lemon-colored, add one-half the sugar gradually, and continue beating; then add water, remaining sugar, lemon extract, whites of eggs beaten until stiff, and flour mixed and sifted with baking powder and salt. Bake twenty-five minutes in a moderate oven in a buttered and floured shallow pan.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.