Old Fashioned Sponge Cake Recipes: A Timeless Collection

There's a special kind of magic in classic old fashioned sponge cake recipes, a timeless charm that transports us back to Grandma's kitchen, where the simple aroma of baking promised a comforting treat. These are not dense, heavy cakes, but wonderfully light, airy creations with a tender, springy crumb, reminiscent of a sea sponge. Their beauty lies in their simplicity and versatility, serving as the perfect canvas for fresh berries, whipped cream, or a simple dusting of powdered sugar.

This page is a treasure trove, preserving authentic recipes passed down through generations. We'll delve into Mom's personal scrapbook from the 1920s and explore the wisdom of Dr. Chase's 1891 Receipt Book. Join me as we bake a piece of history and rediscover the joy of a truly perfect, homemade sponge cake.

Mom's Favorite Old Fashioned Sponge Cake Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Homemade Sponge CakeMake an Old Fashioned Sponge Cake Tonight
(Source: © qwartm/Depositphotos.com)

Grandma's Simple Sponge Cake

This is the quintessential sponge cake from Grandma's collection, a foundational recipe that never fails. Its straightforward method produces a wonderfully light and versatile cake, perfect for layering with your favorite jam for a classic Victoria Sandwich.

Grandma's Tip

To brown Sponge Cakes, do not paper the cake tins, but rub tins with melted lard and then sprinkle with fine sugar.

6 eggs
3 cups sugar
4 cups flour
1 cup cold water
2 teaspoons cream of tartar
1 teaspoon baking soda
Flavoring of choice

Beat eggs until very light. Add sugar and beat again. Sift the flour and cream of tartar together. Dissolve baking soda in the water, and add to the eggs and sugar, mixing in the flour at once. Flavor to taste, and bake in a moderate oven (350°F) for 30 minutes or more.

Mrs. Johnston's Sponge Cake

Mrs. Johnston's cake is sturdy enough to stand on its own with just a cup of tea, yet elegant enough for a special occasion.

1 cup white sugar, 2 eggs, 1 teaspoon baking powder, pinch of salt, 1 cup flour, 1/3 cup hot water, flavoring as desired. Beat eggs lightly and gradually add sugar; beat all together; sift flour, baking powder, and salt 3 times and add gradually to beaten eggs and sugar; lastly add hot water. Bake in moderate oven (350°F) 30 minutes. —Mrs. Robert Johnston

Easy Sponge Cake for Kids: Simple Cupcakes

Grandma believed baking should be a joy for all ages, and this old fashioned sponge cake recipe proves it. With all ingredients mixed at once, it's the perfect, fuss-free introduction for a young baker to learn the magic of creating something delicious from scratch.

1-1/2 cups flour
2 teaspoons cream of tartar
1 cup sugar
2 eggs
Milk or cream

Break eggs into a cup, then fill cup with milk or cream and add to mixing bowl along with other ingredients. Beat hard for 5 minutes. Bake in moderate oven (350°F) for about 10 minutes in a muffin pan.

Depression-Era Economy Sponge Cake

In times when thrift was a virtue, this "Economy" recipe showed how to create a beautiful sponge cake with simple, accessible ingredients. The use of boiling water helps create a surprisingly moist and tender texture without the need for butter or a large number of eggs.

1-1/4 cups sifted cake flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 eggs, beaten until thick and light
1 tablespoon lemon juice
5 tablespoons boiling water

Sift flour once, measure, add baking powder and salt, and sift together three times. Add sugar gradually to beaten eggs, beating well. Add lemon juice and boiling water, then add flour, mixing thoroughly.

Bake in 8 x 8 x 2-inch ungreased pan, in moderate oven (350°F) for 40 minutes, or until done.

Grannie's Orange Marmalade Sponge Cake

This old fashioned sponge cake recipe is a true showstopper, where tangy orange marmalade and sweet coconut are baked right in, infusing every bite with flavor. It's a wonderfully unique take on the classic sponge, creating a delicious cake that needs no further adornment.

6 egg yolks
1 cup sugar
Rind of 1/2 lemon
1/2 teaspoon lemon extract
1/4 teaspoon salt
6 egg whites
1/2 teaspoon cream of tartar
1 cup cake flour
1/2 cup orange marmalade
1/2 cup shredded coconut

Method:

Beat egg yolks until thick and lemon colored. Gradually beat in sugar, which has been sifted, the lemon rind, and extract. Add salt to egg whites, beat until they are frothy. Fold part of the whites into the yolk mixture, then the sifted flour, and the balance of the egg whites. (350°F oven suggested.)

Dr. Chase's Old Fashioned Sponge Cake Recipes

Dr. Chase's Receipt Book (1891)

Making a Simple Sponge Cake in LayersHow to Make a Simple Sponge Cake in Layers
(Source: ©fotopitu/Depositphotos.com)

Mrs. Chase's Delightful Sponge Cake

Dr. Chase himself vouches for his wife's recipe, noting he enjoyed it many times for tea. This version uses a bit of milk, which lends a lovely softness to the crumb, making it a delightful and satisfying everyday cake.

Sugar, 1 cup; 4 eggs; sweet milk, 3 tablespoonfuls; flour, 2 cups; baking powder, 2 teaspoonfuls; salt, 1 pinch; orange or lemon extract, 2 teaspoonfuls.

Directions: Beat the eggs, then beat in the sugar, add the milk, salt, and flavor; and, having mixed the baking powder into the flour, sift it in, beat all together, and bake in a quick oven (400°F).

Remarks. —This old fashioned sponge cake recipe make 2 cakes if baked in the round tin, or 1 in the square. I have eaten of this many times with great satisfaction and expect the same in eating of the one which, I am just informed, is ready for tea. Yet, I give several others to meet all circumstances and desires.

Sponge cake is credited with being the most healthful of any form of cake, for the reason that, as a general thing, no butter or other shortening is used, although of late, as will be seen below, some people are beginning to introduce them.

But, for myself, I am very fond of one of the above, coming warm from the oven at tea time, having some very nice butter to eat with it.

Versatile Sponge Cake: Perfect for Rolls, Cupcakes, or Layers

As its name suggests, this recipe from "Fern Leaves" is a true kitchen workhorse. It demonstrates the wonderful adaptability of a good sponge batter, easily transformed into a beautiful jelly roll, dainty cupcakes, or a simple, lovely cake.

My next receipt is from "Fern Leaves," of Oswego County, N.Y., who told the Blade "Household" that it would make "roll jelly cake," "cupcake," or "plain cake," It is as follows:

Sugar, 1 cup; flour, 1 cup; 3 eggs; water, 2 tablespoonfuls; baking powder, 2 teaspoonfuls; salt and spice to taste. Directions: Beat the whites and yolks separately, and add the water the last thing before baking at 350°F.

Time-Tested Classic Sponge Cake

This recipe comes to us as a treasured secret from a "lady friend," perfected through long experience. Its minimalist ingredient list is a testament to the fact that with the right technique, you need very little to create a cake that's truly special.

The following old fashioned sponge cake recipe is from somebody's lady friend, as the result of long experience:

Flour, 1 cup; sugar, 1 cup; baking powder, 1 heaping teaspoonful; cold water, 3 tablespoonfuls; flavor with lemon or vanilla. (350°F oven suggested.)

Rich Molasses Sponge Cake

For a darker, spicier take on the classic sponge, this molasses version offers a wonderfully rustic and comforting flavor. The addition of ginger makes it a perfect cake for autumn or the holiday season, delicious on its own or layered with a cream cheese frosting.

Molasses, 1 cup; melted butter, 1 tablespoonful; 2 eggs, well beaten; sweet milk, 1/2 cup; cream of tartar, 1 teaspoonful; soda, 1/2 teaspoonful; flour 1-1/2 cups; ginger, to taste. Makes a good loaf, or it may be baked in layers and laid up with jelly for variety. (350°F oven suggested.)

Kansas Farm-Style Butter Sponge Cake

A testament to farmhouse baking, this rich recipe comes from a farmer's wife in White Church, Kansas. The introduction of butter gives it a richer crumb and more decadent flavor. As Dr. Chase remarks, it is rich in eggs and butter, resulting in a cake that is wonderfully tender, flavorful, and satisfying.

Butter, 1 cup; sugar 2 cups; flour 1-1/2 cups; 6 eggs; cream of tartar, 1 teaspoonful; soda, 1/2 teaspoonful.

Directions: No special directions given, except to dissolve the soda in a tablespoonful of the milk, and mix the cream of tartar evenly with the flour, which is in accordance with my general directions. (350°F oven suggested.)

Remarks. —As this simple old fashioned sponge cake recipe shows how a farmer's wife, of White Church, Kansas, makes her cake, I thought I would give her directions in full. It will be noticed that this cake is rich in eggs and butter; but if the Kansas farmers cannot afford it I do not know who can.

Improved Berwick Sponge Cake (Lemon Custard-Filled Sensation)

This isn't just a sponge cake; it's a grand dessert! The "Improved Berwick Sponge" is a magnificent lemon-infused cake that is split and filled with a homemade custard, creating a truly memorable treat for company.

Sugar, 2 cups; 4 eggs; flour, 3 cups; cream of tartar, 2 teaspoonfuls; soda, 1 teaspoonful; salt, a pinch; cold water, 1 cup; the juice of 1 lemon.

Directions: Beat the eggs well, then beat in the sugar and half of the flour, in which the cream of tartar has been mixed; the soda and salt being dissolved in the water, add in with the lemon juice, and lastly the balance of the flour, stirring well together, and bake (350°F) in cakes to be fully 2 inches thick.

For the Custard Filling

Scant Cup

This simply means a little less than a full, level cup. Don't pack the measuring cup to the very brim.

Milk, a scant 1/2 pint (take out a little to wet up 3 teaspoonfuls of flour); sugar, 1 scant cup; butter half the size of an egg [1/8 cup]; 1 egg, well beaten; flavor with the grated peel of the lemon. Mix all, and cook for 15 minutes in the rice-boiler (double boiler) then set aside to cool.

This should be done so as to be cold by the time that the cake is done. Split the cake with a sharp knife, and spread the cold custard between.

Delicate Lemon Butter Sponge: Simply Delicious

Square of Lemon Sponge CakeEnjoy an Old Fashioned Lemon Sponge Cake
(Source: © ajafoto/Depositphoto.com)

Here, the classic sponge gets a double dose of richness from both melted butter and bright lemon. This combination creates a moist, flavorful cake that is utterly delicious and needs no accompaniment.

Sugar and flour, each, 1 cup; 3 eggs; sweet milk, 3 tablespoons; melted butter, 2 tablespoonfuls; baking powder, 2 heaping teaspoonfuls; extract of lemon, 1/2 teaspoonful. Delicious. (350°F oven suggested.)

Wisconsin's Secret: Thick Cream Sponge Cake

Gertie from Kewanee, Wisconsin, shared her secret for an incredibly tender crumb: using thick sweet cream instead of milk. This simple substitution elevates the texture, making for a truly luxurious sponge cake experience.

Gertie, of Kewanee, Wis., prefers cream in hers, as follows: Beat 2 eggs in a teacup, fill up the cup with thick sweet cream, 1 cup of sugar, 1 cup of flour, 1 teaspoonful each of cream of tartar and soda. (350°F oven suggested.)

Simple Sponge Cake: The One-Egg Wonder

Sometimes the simplest recipes are the most beloved. This straightforward sponge cake is perfect for a last-minute treat, using basic pantry staples to create a cake that is honest, good, and comforting.

Sugar, 1 cup; 1 egg; sweet milk, 1 cup; butter the size of an egg; baking powder, 2 teaspoonfuls; flour, 2 cups; season to taste. (350°F oven suggested.)

Remarks. —The more frequent use of sponge cake, as compared with other kinds of cake, is the reason of my giving so many old fashioned sponge cake recipes, so that everybody may be suited.

Denver's Buffalo Cake: A Frontier Favorite

Don't let the curious name fool you! Mrs. Heister's "Buffalo Cake" is a wonderfully "cheap and good" recipe, perfect for baking in shallow tins and filling with jelly or custard. It's a practical and delicious sponge cake born from frontier ingenuity.

Sugar, 1 cup; butter, melted, 1 tablespoonful; 1 egg, beaten to a froth; soda, 1 teaspoonful, dissolved in sweet milk, 2/3 cup; cream of tartar, 2 teaspoonfuls; flour enough to make so it will pour on shallow tins. Bake like jelly cake, and put custard or jelly between. (325°F oven suggested.)

Remarks. — Mrs. J. A. Heister of Denver, Col., says: "It is cheap and good enough for anyone." And I cannot account for the name, unless it is because the Denver people take it with them when they go out to hunt the buffalo.

Party Perfect: Sponge Cake Dominos

Miss Parloa's New Cook Book (1882)

Transform any of the old fashioned sponge cake recipes on this page into a delightful party game with this charming idea from Miss Parloa. It's a whimsical way to serve dessert that is guaranteed to bring smiles to your guests' faces.

Invite guests for a fun evening playing dominos and serve these little sponge cake treats as a novelty. Guaranteed to be a huge hit. These are particularly good for parties, as EVERYBODY loves them!

Have any old fashioned sponge cake recipe baked in a rather thin sheet. Cut cake into small oblong pieces, the shape of a domino. Frost the top and sides of them with white icing.

When the frosting is firm, draw the black lines and make the dots with a small brush that has been dipped in melted dark chocolate.

Grandma's Perfect Sponge Cake Tips

Sponge CakeSimple Sponge Cake Dusted with Powdered Sugar
  • When a recipe says "beat eggs until very light," take it seriously! This is the most crucial step for a traditional sponge cake. Beating air into the eggs is what gives the cake its signature light, "spongy" lift.
  • Sift Your Flour! Don't skip this step! Sifting not only removes lumps but also aerates the flour, making the final cake much lighter and more tender. Sifting flour with the baking powder or cream of tartar, as many of these vintage recipes direct, also ensures the leavening is perfectly mixed in.
  • Folding, Not Stirring! When adding dry ingredients to beaten eggs, use a gentle "folding" motion with a spatula. Cut down through the middle of the batter, scrape along the bottom, and bring the batter up and over. This incorporates the flour without knocking out all the precious air you just beat into the eggs.

Reflecting on their sponge-like texture, I can recall spoiling one of Mom's freshly made sponge cakes when I was very young.

Fascinated by the name "sponge" cake, I cut a very large piece and attempted to use it like a sponge in the dishpan when she was out of the kitchen and not looking.

As expected, it was a mistake that I quickly regretted since Mom had made the cake for company soon to arrive.

A Word on Queen Victoria's Favorite Cake

Queen Victoria was known to love a piece of homemade sponge cake with her afternoon tea. Known as the Victoria Sponge or Victoria Sandwich Cake, it was made by layering two simple sponge cakes with a generous spread of raspberry jam and sometimes the jam had whipped cream folded into it. The top was always finished with a liberal sprinkling of powdered sugar, a simple and elegant tradition you can easily replicate with any of these recipes.

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