Sponge Cake. Mrs. P. O. Sharpless. Recipe

History of Sponge Cake:

Sponge cake is a classic dessert that has been enjoyed for centuries. Its origins can be traced back to the Renaissance period in Europe. The word "sponge" refers to the texture of the cake, which is light, airy, and spongy. The recipe for sponge cake has evolved over the years, with different variations and additions to enhance its flavor.

Interestingly, the technique of making sponge cake was introduced in the 16th century by Italian pastry chefs. They discovered that by beating eggs until they became light and frothy, they could create a cake that was delicate and fluffy in texture. This technique was later adopted by bakers in other European countries.

In the late 19th century, Mrs. P. O. Sharpless, a passionate baker, contributed her own version of the sponge cake recipe. Her recipe calls for four eggs, one and a third cups of sugar, three tablespoonfuls of water, two cups of flour, two small teaspoonfuls of baking powder, and lemon extract for flavor.

Let's dive into the recipe for Mrs. P. O. Sharpless' Sponge Cake:

Ingredients:
- 4 eggs
- 1 and 1/3 cups of sugar
- 3 tablespoonfuls of water
- 2 cups of flour
- 2 small teaspoonfuls of baking powder
- Lemon extract (for flavor)

Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan.

2. In a mixing bowl, crack open the 4 eggs. Beat them using an electric mixer or a whisk until they become light and frothy.

3. Gradually add the sugar to the beaten eggs while continuing to whisk. This will help incorporate air into the mixture, creating a fluffy texture.

4. In a separate bowl, sift the flour and baking powder together. This step ensures that there are no lumps and that the dry ingredients are evenly combined.

5. Slowly add the sifted flour mixture into the egg and sugar mixture. Gently fold the dry ingredients into the wet ingredients until well combined. Take care not to overmix, as this could result in a denser cake.

6. Add the water and a few drops of lemon extract to the batter. The lemon extract adds a subtle tangy flavor that complements the sweetness of the cake.

7. Pour the batter into the prepared cake pan and smooth the top using a spatula.

8. Bake the sponge cake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

10. Once cooled, you can serve the sponge cake as is or dust it with powdered sugar for an elegant finishing touch. It pairs well with fresh berries, whipped cream, or a scoop of ice cream.

Fun Fact: Mrs. P. O. Sharpless' recipe recommends using lemon extract for flavoring. Lemon has long been a popular choice for adding zest to baked goods. Its bright and refreshing taste complements the lightness of the sponge cake perfectly.

Similar Recipe Dishes:
- Angel Food Cake: Like sponge cake, angel food cake is known for its airy and light texture. However, angel food cake does not contain fat or egg yolks, focusing solely on whipped egg whites for its structure.
- Victoria Sponge Cake: This British classic is named after Queen Victoria and consists of layers of sponge cake sandwiched with jam and cream. It is often served as a traditional tea-time treat.
- Japanese Cotton Cheesecake: This trendy dessert combines the lightness of sponge cake with the creaminess of cheesecake. It is often described as a cross between a soufflé and a cheesecake and is known for its delicate and fluffy texture.
- Tiramisu: While not a traditional sponge cake, tiramisu incorporates sponge ladyfingers soaked in coffee and layered with mascarpone cheese and cocoa powder. The sponge ladyfingers act as the base for this delectable Italian dessert.

These similar recipe dishes have their own unique characteristics but all share a common thread of utilizing the light and airy texture of sponge cake as a foundation for delicious dessert creations. Enjoy exploring the variety and versatility of the sponge cake!