Darlings, here I present Fannie Merritt Farmer’s recipe for GENUINE Sponge Cake – a flavour from the ‘old school’. Well, in this case, The Boston Cooking-School, Massachusetts, USA!
Miss Farmer is an American culinary ‘goddess’ from yesteryear, known as an advocate of ‘scientific’ cookery and household management. Thus, following her graduation in 1889 from The Boston Cooking-School, she served as assistant director and teacher; becoming school principal during the 1890's.
Around such time, she re-wrote Mary J. Lincoln’s book – The Boston Cooking-School Cook Book, and luckily whilst flicking through my 1909 edition, I stumbled upon this teatime favourite.
Fannie’s cake is prepared with many eggs, little flour, sugar, lemon juice, and without the aid of a raising agent – “But, what makes a Sponge Cake rise?”, you utter! Well, according to Fannie’s easy to comprehend, scientific explanation, “Is made light by the quantity of air beaten into both yolks and whites of eggs, and the expansion of that air in baking!” - Oh, thank you dear Fannie!
Baked in a slow oven using two vintage sandwich tins, they turned out just perfect – light, fluffy and pillowy soft! The perfect foundation for Miss Windsor’s finishing touch – to be sandwiched together with a glossy slather of Tiptree raspberry conserve (by Wilkin & Sons Ltd) then a light dusting of icing sugar – Voila!
Photo by sharronwallace.com – Miss Windsor presents Fannie Farmer’s GENUINE Sponge Cake!
However, darlings, if you’re feeling rather indulgent, then why not add a heavenly coat of Rodda’s Cornish clotted cream, or any whipped cream will suffice – Hmmm, hmmm!
Preparation time: 40 mins
Cooking time: 40 mins
Serves 6-8 delightful guests!
Search for recipes