Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 16. One of the earliest known cookbooks by an African American author.
This historic sponge cake relies on vigorous egg beating to incorporate air, creating the structure without chemical leaveners. The high ratio of eggs to flour produces a protein network that traps air bubbles, which expand during baking to create lift. The sugar stabilizes the egg foam while tenderizing the crumb by interfering with gluten development. The minimal flour and absence of fat result in the characteristic light, springy texture of a true sponge cake.
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Mix ingredients together
Bake
This cake is best served the day it's baked, as the delicate crumb dries out quickly. If necessary, bake up to 1 day ahead, wrap tightly in plastic wrap once completely cooled, and store at room temperature.
Store unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 2 days. Do not refrigerate, as this accelerates staling. For longer storage, wrap well and freeze for up to 1 month; thaw at room temperature while still wrapped.
