This recipe comes from the book, “All About Home Baking”, published in 1933 from General Foods Company. This recipe is “an economical way to make sponge cake” based on the fact that they use only 3 eggs and rely on the baking powder (double leavening agent was fairly new bake then) and hot milk to set the bubbles. While the cake was baking, I also made a lemon filling to serve with the sponge cake.


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