Cream Sponge Cake

Today’s recipe is from the 1941 edition of Honor Among Cooks by Mary Spahr. The proceeds from the book were given to The American Friends Service Committee for Refugee Children. Spahr’s 1938 first edition booklet was a “Kitchen File” with her favorite recipes that she sent out to people by mail. In response, women shared their recipes with her. Spahr found she had enough recipes to publish a book, and Honor Among Cooks became a hard bound cookbook. The recipe for Cream Sponge Cake was from Bess Farnham.

Cream Sponge Cake

  • 6 oz butter
  • 2 c granulated sugar
  • 1 c sweet milk
  • 3 c flour
  • 2 tsp baking powder
  • 4 eggs
  • 1 tsp vanilla
  • 1/2 tsp lemon, extract or grated

Mix in usual manner. Bake in oven at 375°F. Makes two layers.


The recipe is short on instructions, so we weren’t sure what to do with those two layers. My daughter came up with this lovely buttercream and strawberry jam layer. Any buttercream recipe will do. Just spread it on the the cake, follow with some strawberry jam, then top with the second cake layer.

The cake itself was pretty dry. I would have liked for there to be more lemon flavor. The addition of the buttercream and jam helped with the dryness. If it weren’t for that middle layer, I think the cake would’ve been too dry to enjoy. If you make this recipe, consider adjusting the ingredients accordingly.

With a couple of small changes, Bess Farnham said that this recipe can also be made into cookies. I think we’ll give it a go later this week. I’ll let you know how it turns out. (ETA: You can find those cookies here.)

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