Cincinnati Sponge Cake and Sour-milk cake

11 years ago

Hey all it's me.. LOL I was reading through some of our towns 1879 newspaper and found these two recipes.Which made me think of you all. I'll copy just as printed, there are no mixing, no baking instructions, just ingredients as listed.
Has anyone ever heard of these by the way.

Cincinnati Sponge Cake
Two cups of sugar, three of flour, five eggs, six tablespoons of boiling water, three tablespoons of baking powder.

That's it..

Next is Sour-milk Cake

One cup of sour milk, one cup of sugar, one half cup of butter, two cups flour, one egg, one level teaspoonful of soda, one half cup of chopped raisins. Spice to suit the taste

Now get bakin!!!!

I'll post something to the discussion section soon telling you all the latest, which isn't that interesting LOL

Comments (7)

ann_t
11 years ago
Hey Peter, what a nice surprise. I was just thinking about you the other day and wondering if we would be hearing from you one day soon.

Not to sure about those cake recipes, but I'm almost tempted to try the first recipe.

Look forward to hearing what you have been up to the last couple of years.

Welcome back!!!
~Ann
annie1992
11 years ago
Yay!! Peter, I'm so glad to hear from you.

I'm actually tempted to try the second, Grandma used to make a sour milk cake with nutmeg and allspice that sounds a lot like that recipe. She did not frost it, said it was a "snack cake" We carried slices of it to school as a lunch box treat, the small 3 room school I attended through 8th grade had no kitchen or cafeteria, everyone carried their lunch. Except on WEdnesdays, when the mothers took turn making hot dogs and sloppy joes, which they sold for 25 cents each, with a homemade cookie on the side. We LOVED "hot dog day". (grin)

Now I think I'd rather have that sour milk cake.

Annie

Annie
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Like cloud swift, I use all butter for flavor, but if I have to decorate and want things to look just so, I use half butter and half shortening, as the shortening doesn't melt as quickly or get as soft. Like Sol, I don't think the cake sounds too heavy, as long as you don't skimp on that beating step. I know I hurried it once on Pixistix' Hot Milk Cake and got a very heavy cake, but it's far lighter when I don't hurry that beating in the beginning, then don't overbeat when I add the flour at the end. I'd also go for the cake flour if you are worried about the texture or density of the cake. The cake flour is lower in protein (i.e. less gluten development if overbeaten) and more finely textured. It generally makes a lighter cake. That said, I think it will be fine with all purpose, which I use for most of my baking, from cake to bread. I only buy the "specialty flour" when I'm doing something special, like my stepdaughter's wedding cake next week. As our Sol is a baker extraordinaire, she's never steered me wrong. If she says so, then I do it. And here some people thought I was a good baker, maybe I'm not that good after all, maybe it's just Sol's good advice and the recipes from here! Annie
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mustangs81
11 years ago
Hey Peter! Where ya' been?
colleenoz
11 years ago
OK, had some sour milk I wanted to use up so I made the sour milk cake. Changes I made (you knew there would be some) I also had some blueberries I wanted to use up so I added these instead of raisins. To go with the blueberries I used 1 tsp of vanilla and 1/2 tsp of cinnamon, which I have found goes surprisingly if oddly well with blueberries.
The cake took an hour and twenty minutes to bake. After an hour I covered it lightly with foil as I was concerned it might get too dark.
We had some for dessert . It is quite moist and tasty, the colour is a sort of tan colour all the way through. I'll definitely make it again, maybe next time with craisins (can't resist tweaking :-) ).
Thanks, Peter!
Nancy
11 years ago
I'm so glad you gave the feedback on the sour milk cake! Since my kids are grown, I often have some milk go sour. I hate waste, but so much cheaper to buy a gallon. I'll be sure to try this next time.
CA Kate z9
11 years ago
These recipes remind me of many of those in my Grandmother's little, black, handwritten recipe book. I'm slowly copying all to a computer program, and trying a few. The sour cream cake sounds familiar, and one I just might try.
cooksnsews
11 years ago
I just noticed that the Cincinnati sponge recipe calls for 3 tablespoons of baking powder, which seems like an awful lot to me. Back in 1879, they didn't have double-acting BP, did they? Even still, 1.5 Tbsp of modern BP still seems like a lot for this size of cake.

Otherwise, there is something rather appealing in the brevity of these recipes, IMO.

Cincinnati Sponge Cake and Sour-milk cake

Comments (7)

ann_t

annie1992

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