I made my Great Grandmother Stauber’s Bread Sponge Cake yesterday as part of my Vintage Recipes Project. The results are a moist, delicious, sweet and flavorful cake!!
There are no oven temperature settings in this recipe. Back in the early 1900’s they didn’t have oven temperatures (just low, moderate and hot), so I had to figure out what setting would do best for this cake. I baked the cake at 350 degrees for one hour. The cake tastes wonderful, but next time I think that I will lower the temp to 325 and see how that turns out. It was a deep golden brown color, but didn’t taste a bit overdone. It’s trial and error, but that is what makes this fun. I enjoy experimenting with recipes to get the best results. The bread sponge sat for 24 hours. It is now ready for our cake.
Bread Sponge Cake
1 cup of bread sponge (see previous post for recipe)
1 1/2 cups sugar
1 stick butter
1/2 cup sweet milk (I had to research what “sweet milk” was and this is what I found: sweet milk is fresh milk that had to sit at room temperature for several hours. The cream came to the top and you skimmed that cream off the top and churned the cream. That separated the butter fat from the milk to make real home butter. What was left with flecks of butter in it was buttermilk. So the term sweet milk referred to milk just milked from the cow. It had the butterfat and all in it. After churning and getting the butter out, it had turned sour and made buttermilk. So the term sweet milk was just the whole milk before any processing had occurred, then it became sour/ buttermilk. Therefore, I used whole milk)
1-2 tsp cinnamon ( I love cinnamon and used 2)
1/2-1 tsp cloves (cloves can be overpowering, so I used 1/2 tsp)
1 tsp soda
1 cup raisins
Flour to stiffen (1/2 to 1 cup)
Raise 1 hour (at room temp)
Bake 1 hour (at 325-350)
First, let the butter come to room temperature. Cream butter and sugar. Add the egg. Blend until smooth.
Add cinnamon and cloves.
Then add milk. Mix baking soda and 1/2 cup flour. Add to mixture. Blend. Add Bread Sponge. The texture is very elastic.
Mix gently on low to incorporate all ingredients. If mixture seems to thin, add the extra half cup flour. Stir in raisins.
Place mixture into a large bowl, cover and let it sit for one hour at room temperature. Pour into a bread pan or large cake pan. I used my seasoned stoneware bread pan.
Bake at 325 or 350 for one hour. Cake tester should come out clean.
Slice and serve. This would be delicious with a little homemade whipped cream on top.