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Dessert

Sponge Cake with Preseeves

A sponge cake layered with preserves and strawberries, dusted with icing sugar and decorated with red icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Sponge Cake with Preseeves

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Bake

  1. Bake a plain sponge cake in a round mold at 350°F (175°C).

Assemble and decorate

  1. Cut the cake into slices.

  2. Spread a different type of preserve between each layer of cake.

  3. Top with strawberries.

  4. Cover the entire cake with a thick layer of icing sugar.

  5. Decorate with red icing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sponge cake
Provides a light, airy base that the preserves and layers sit on.
Preserves
Add sweetness, fruit flavor and moisture between the cake layers.
Strawberries
Add fresh fruit flavor and a bright contrast to the sweet preserves.
Icing sugar
Forms a sweet, thick white coating over the outside of the cake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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