I think the “Good” refers to the recipe being a good one, rather than the name being “Good Sponge Cake.” This recipe is from the “very old book” I have. Another recipe in the book is dated 1932. Based on the rest of the book contents, I think the owner took a home economics class as a young woman with beautiful handwriting, then later in life clipped recipes from newspapers and magazines. It will be fun to explore more of the home ec notes in some future posts.

Good Sponge Cake

5 eggs beat good

1 cup sugar

1 cup flour

1 teaspoon BP

1 teaspoon vanilla

5 teaspoons water hot

There isn’t anything else with this recipe. It looks like a classic sponge, similar to a Victoria Sponge, although some ingredients are different. I’ll combine a few methods here and hopefully this will work!

Preheat oven to 350. Beat the eggs and sugar until thick. Add the vanilla and hot water carefully – do not deflate the eggs – and beat until combined. Sift together the flour and baking powder, then carefully fold that into the egg mixture just enough to combine. Immediately transfer to greased jelly roll pan (like a cookie sheet) or tube pan (like for angel cake), and place on center rack in the oven. Bake 30 minutes or until sponge springs back when you touch it, or a toothpick comes out clean. Cool by hanging. If you make two cakes, you can turn this into a classic Victoria sponge by placing a layer of raspberries & whipped cream in between them. Dust the top with powdered sugar.