Berwick Sponge Cake

[Fairfield]

Today's newsletter of the New England Historical Society discusses this treat that dates back to the 1850's (credit to Mary Ann Pettengill) and which was enjoyed by Charles Dickins himself. The original recipe is one of those vague period recipes that assume that you already know what you are doing when you start -- however the cake is still being made today and I have come up with another recipe. Here are both:

Original:

Beat 6 eggs 2 min. Add 3 c. sugar and beat 2 min. 1 1/2 c. flour with 2 tsp. of cream of tartar; beat 1 min. Add 1 c. cold water with 1 tsp. of soda; add grated rind and juice of 1 lemon; beat 1 min. Add 1 1/2 c. flour and pinch of salt; beat one min. Bake 40 min.


Updated

6 eggs, room temperature
3 c. white sugar
2 c. sifted flour
2 tsp. cream of tartar, added to flour
4 tbsp. lemon juice & water to make 1 c.
1 tsp. baking soda
2 c. sifted flour (another addition

)

Beat eggs 2 minutes. Add sugar; beat 5 minutes. Add 2 cups flour and cream of tartar and beat 1 minute.

Add lemon juice, water and soda together, stir then add to mixture. Add second 2 cups flour, beat 1 minute. Sift or whisk flour before measuring. Pour in greased and floured tube pans lined with wax paper on bottom, 2 pans, 1 large 8" across bottom, 4" high, 1 small 6" across bottom, 3" high.

Bake 350 degrees. Small pans take about 40 minutes for small pans/about 50 minutes large pan.

Turn upside down and cool at least 20 minutes. Carefully loosen from sides and slip out. Finish cooling. Slice in thin slices with serrated knife when cool.

 

[donna]

Thanks for posting. Sounds like one to make.

 

[KianGaf]

What does the cream of tartar add to the recipe ?

 

[Fairfield]

What does the cream of tartar add to the recipe ?

According to Taste of Home: "Cream of tartar is a recipe staple, bonding your ingredients together as a stabilizer. It's particularly helpful when you're dealing with a tricky recipe that tends to wilt, like meringue or a souffle. It's a must-add to a lot of baking recipes because it also stops sugar crystals from binding together by activating the alkaline in baking soda." [emphasis is mine]

 

[donna]

Great answer. I will bump Thread on Cream of Tartar.

 

[pickettposse]

That is a LOT of sugar. Even a pound cake or old fashioned 1-2-3 cake only calls for two cups

 

[Fairfield]

That is a LOT of sugar. Even a pound cake or old fashioned 1-2-3 cake only calls for two cups

I guess that some people need a bit more sweetening than others!

 

[Fairfield]

This is a simpler sponge cake. Olive (Fletcher) Savage was the wife of Corp. Gardiner (Gardner) Savage (28th Maine, Company A, 1st Maine Cavalry, Company A and DC Cavalry).

1 cup sugar
2 eggs, well beaten
2 tsp. cream tartar (in flour)
1 tsp. soda (in milk)

Stir well together, add 1/3 cup boiling milk and bake quickly in buttered tin.

[note: I wonder if she didn't mean simmering milk because (IMO) boiled milk has a nasty flavor]

 

[Mrs. V]

Oh man, this looks really good. I wonder if I can use swerve the sugar sub in this..hmmm….