Posted On December 22, 2010

Filed under Cakes

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This recipe is the one Grandma Ralfs used for sponge cake.  It makes two 8 inch sponge layers.  Put paper in the bottom of each pan.  Do not grease the tins.

3 eggs and a scant ¾ cup of sugar.      Beat together well.


1 cup flour

2 tsp. baking powder

pinch of salt

1 tsp. vanilla

Mix these in and then mix in 3 Tbsp. of cold water. Line a greased flat long pan with edges with brown paper. Measure and cut brown paper the dimensions of the pan less ½ inches all around. (for example: if your pan is 9 by 13 inches use paper of size 8 ½ by 12 ½ inches). The paper also must be greased. Pour the mixture onto the paper and bake at 400F for 10 minutes.

Turn the pan upside down onto a cloth sprinkled with granulated sugar. Carefully peel off the paper.  Cut a very thin edge off all around.  Spread on jam, lemon curd or whatever you like and roll up lengthways in the cloth.  Leave in the cloth to cool.  Roll up with jelly or with jam, removing the paper as you roll.