AuthorRetroRuth
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From 250 Classic Cake Recipes, 1941

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Tested Recipe!

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Hot Water Spongecake
 1 cup sifted cake flour
 1 ½ tsp baking powder
 ¼ tsp salt
 2 eggs
 1 cup sugar
 ½ tbsp lemon juice
 6 tbsp hot water
Cream Filling
  cup sugar
 3 tbsp cornstarch
 ¼ tsp salt
 2 egg yolks
 2 cups milkscalded
 2 tbsp butter
 1 tsp vanilla

Hot Water Spongecake
1

Sift flour, baking powder and salt together. Beat eggs until very thick and light, about 10 minutes. Add sugar gradually, beating constantly until thick enough to hold a soft peak. Beat in lemon juice. Add hot water, 2 tablespoons at a time, and beat until very thick after each addition. Fold in flour in small amounts. Bake in ungreased tube pan in moderate oven (350 degrees) for 45 minutes. Invert pan and let cake hang in pan until cool.

2

Or pour batter into lightly greased round 8-inch cake pans and bake in moderate oven (350 degrees) 25 to 30 minutes.

Cream Filling
3

Combine sugar, cornstarch and salt very thoroughly. Add egg yolks and beat well. Add a little of the milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly until mixture thickens. Add butter, cool and add vanilla. If desired, add 1/2 cup chopped nut meats.
Yield: Filling for 3 layers.

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Ingredients

Hot Water Spongecake
 1 cup sifted cake flour
 1 ½ tsp baking powder
 ¼ tsp salt
 2 eggs
 1 cup sugar
 ½ tbsp lemon juice
 6 tbsp hot water
Cream Filling
  cup sugar
 3 tbsp cornstarch
 ¼ tsp salt
 2 egg yolks
 2 cups milkscalded
 2 tbsp butter
 1 tsp vanilla

Directions

Hot Water Spongecake
1

Sift flour, baking powder and salt together. Beat eggs until very thick and light, about 10 minutes. Add sugar gradually, beating constantly until thick enough to hold a soft peak. Beat in lemon juice. Add hot water, 2 tablespoons at a time, and beat until very thick after each addition. Fold in flour in small amounts. Bake in ungreased tube pan in moderate oven (350 degrees) for 45 minutes. Invert pan and let cake hang in pan until cool.

2

Or pour batter into lightly greased round 8-inch cake pans and bake in moderate oven (350 degrees) 25 to 30 minutes.

Cream Filling
3

Combine sugar, cornstarch and salt very thoroughly. Add egg yolks and beat well. Add a little of the milk slowly, mix and return mixture to remaining hot milk. Cook over boiling water, stirring constantly until mixture thickens. Add butter, cool and add vanilla. If desired, add 1/2 cup chopped nut meats.
Yield: Filling for 3 layers.

Washington Cream Pie

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