Sponge Cake. Mrs. T. H. Linsley. Recipe

Sponge Cake is a classic and beloved dessert that has been enjoyed for centuries. This light and airy sweet treat is known for its delicate texture, moistness, and slightly sweet flavor. With a simple list of ingredients, including sugar, flour, eggs, milk, and baking powder, this recipe is a perfect example of how something so basic can create a delightful masterpiece.

Historically, the origins of sponge cake can be traced back to Europe, where it became popular in the 17th century. An early version of sponge cake was known as "bis-kuit," which means twice-cooked in Old French. It was made by beating eggs with sugar until a light and frothy texture was achieved, then adding flour and baking it twice to achieve a sponge-like texture. Over time, this process evolved into the modern method of making sponge cake, which involves beating the eggs and sugar together until light and fluffy, then incorporating the dry ingredients.

Interestingly, sponge cake got its name from its resemblance to a sponge. The airy texture and porous structure of the cake allow it to absorb flavorful syrups or fillings, making it an ideal base for various dessert creations. It also became a popular choice for layered cakes and dessert trifles, as its lightness pairs well with fruit, creams, or other sweet fillings.

Now, let's dive into the recipe for Mrs. T. H. Linsley's Sponge Cake:

Ingredients:
- 1 cup of sugar
- 1 cup of flour
- 3 eggs
- 1/2 cup of milk
- 1 teaspoon of baking powder

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large mixing bowl, combine the sugar and eggs. Using an electric mixer or a whisk, beat the mixture together for about 15 minutes until it becomes light, fluffy, and pale in color. This step is crucial for achieving the desired airy texture of the sponge cake.

3. In a separate bowl, sift together the flour and baking powder to remove any lumps and incorporate air into the dry mixture.

4. Gradually fold in the flour mixture into the beaten egg mixture, alternating with the milk. Start by adding a third of the flour mixture and gently folding it in using a spatula or a whisk. Then add half of the milk and continue folding. Repeat this process, ending with the last third of the flour mixture. Be careful not to overmix, as this can deflate the air trapped in the batter.

5. Once the batter is well combined, pour it into the prepared cake pan. Smooth out the surface with the back of a spoon or a spatula.

6. Place the pan in the preheated oven and bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking, as this can cause the cake to sink.

7. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

8. Once the cake has cooled, you can either enjoy it as it is or decorate it with your favorite frosting, fruit, or other toppings.

Sponge cake is a versatile base for creating a variety of desserts. It can be used as layers in multi-tiered celebration cakes, turned into a delicious trifle by soaking it with syrup and layering it with fruits and custard, or simply enjoyed on its own with a cup of tea or coffee.

If you're feeling adventurous, you can also experiment with different flavors and variations. Add a splash of vanilla extract or citrus zest to the batter, or try substituting a portion of the flour with cocoa powder for a chocolate twist.

Other variations of sponge cake around the world include the British Victoria Sponge, which is filled with jam and cream, and the Japanese Matcha Sponge Cake, which incorporates green tea powder into the batter.

Whether you're a seasoned baker or a beginner in the kitchen, this classic sponge cake recipe is sure to bring joy to your taste buds. Its simplicity and versatility make it a timeless dessert that can be enjoyed on any occasion.