{"id":2154,"date":"2023-11-07T09:30:00","date_gmt":"2023-11-07T14:30:00","guid":{"rendered":"https:\/\/vintagelivingmodernlife.com\/?p=2154"},"modified":"2023-10-21T21:16:11","modified_gmt":"2023-10-22T01:16:11","slug":"sue-makes-sun-drops","status":"publish","type":"post","link":"https:\/\/vintagelivingmodernlife.com\/index.php\/2023\/11\/07\/sue-makes-sun-drops\/","title":{"rendered":"Sue Makes Sun Drops"},"content":{"rendered":"\n
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Welcome to Lesson 30 of When Sue Began to Cook<\/a><\/em>. We’re working our way through a year’s worth of cooking lessons from the children’s cook book by Louise Bennett Weaver. If this is your first time tuning in, click the book title link to visit Lesson 1. This week Sue makes Sun Drops with her friend Ruth Ann.<\/p>\n\n\n\n

Never heard of Sun Drops? Not a surprise. I’ve been reading Twenties recipes for years and this is the first time I’ve heard of them as well. Basically, Sun Drops are cupcakes made with a sponge cake batter. A cake sponge is made from eggs that are separated, with the stiffly beaten egg whites folded in last to give them volume. Many cake recipes from the 1910s through the 1930s were sponge recipes, simply because they required few ingredients, no expensive fats (like butter), and they looked and tasted great when they appeared at the table. <\/p>\n\n\n\n

In today’s lesson, Sue learns how to create a cake flour substitute at home instead of buying a box of Swan’s Down. Ingredient storage space was at a premium in Twenties households. So anything that could be whipped up easily as a substitute was welcome, compared to yet another open box. As usual, Sue (or rather, her mother Bettina) has some opinions about the day’s activities:<\/p>\n\n\n\n

Sue’s Sun Drops Diary<\/h2>\n\n\n\n

The Sun Drops looked so good we could hardly wait to try them.<\/p>\n\n\n\n

A good sponge cake recipe is a useful thing for a housekeeper to have, Mother says. And she also says that she likes this particular one so much better than any other that this is the only one she uses any more. It doesn’t have to be baked in muffin pans. Very often she makes it in a square cake pan lined with waxed paper. When it’s baked that way, it takes about twenty-five minutes in a moderate oven instead of twenty. [Note:<\/strong> A moderate oven is 350 – 375\u00baF.]<\/p>\n\n\n\n

Sometimes we have sponge cake like this, cut in squares and served with whipped cream, for dessert. Father loves it that way.<\/p>\n\n\n\n

Mother says some pleasant day Ruth Ann and I may have a porch party and serve Sun Drops and lemonade for refreshments. They’re fine for an afternoon party or tea, Mother says. <\/p>\n\n\n\n

Ruth Ann and I are feeling like grownup cooks today. We’ve learned to make sponge cake! <\/p>\n\n\n\n

Sue<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Sun Drops<\/h2>\n
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Sponge cake cupcakes from When Sue Began to Cook, by Louise Bennett Weaver<\/span><\/div>\n
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Course: <\/span>Dessert, Tea time<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>Bettina, cake, Ruth Ann, sponge, Sue<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>