(10) A rich Cake is made with four eggs, whites and
yolks beaten separately, 2 teacupfuls of caster sugar, £ pint
of sweet cream, and lib. of flour mixed with 2 teaspoonfuls of
cream of tartar and 1 teaspoonful of bicarbonate of soda. Add
the whites of eggs last thing before the flour, then stir that
in gently, without beating, and make into a paste. Put it
into a buttered tin and bake lightly.
(11) Small. — Put in a bowl, warmed by standing in the oven
for a minute or two, eight eggs and fib. of caster sugar✪ Sponge Cake (Small) ; beat
well for five minutes, and then add gradually Jib. of flour.
Butter some sponge-cake tins and dust a little caster sugar
in them; put about 1 table-spoonful of the mixture in each
tin (see Fig. 299), sift caster sugar over the tops, and bake
in a rather quick oven.
(12) Whip five eggs and Jib. of caster sugar, and stand the
basin in another with hot water in it ; when you have whisked
it until it is a thick white froth sift in gradually 3oz. of
dried flour✪ Sponge Cake (Variation 12). Grease and dust a little flour in some tins, and
half fill them with the mixture. Bake in a steady oven for
about thirty minutes.
(13) Stand a basin in one containing hot water and whisk in
seven large eggs and fib. of caster sugar ; beat well for about
ten minutes, then stir in Jib. of flour. Butter some tins and
dust a little caster sugar in them ; put about } table-spoonful
of the mixture in each, sift a little caster sugar over the tops,
and bake in a brisk oven.
Cakes — continued.
(14) Make a syrup by boiling Jib. of loaf sugar in J pint of
water, and while still hot pour it on to six eggs that have
been whisked, the whites and yolks separately. Beat the
eggs and syrup for about twenty minutes, or until they
become a thick batter, and then mix in lightly lOoz. of Vienna
flour. Butter some tins and dust a little caster sugar in
them, three-parts fill them with the mixture, sift a little
sugar on the tops, and bake in a moderate oven.
Flat.
Cup Shapes.
Fig. 299. Tins used for small Sponge Cakes (Mathews and Son).
(15) Beat thoroughly together 14oz. of caster sugar and
twelve eggs, then sift in slowly 12oz. of flour. Put this into
buttered tins and bake for half-an-hour.
(16) Grate the peel of half a lemon and mix with 5oz. of
flour. Beat with a fork six eggs in a basin, the juice of half
a lemon, and 6oz. of caster sugar ; when whipped light, stir
in the flour and lemon-peel. Butter some Cake-moulds, fill
with the mixture, and bake about twenty minutes.
Sponge Cake (Berwick). — Beat 1 teacupful of caster sugar
with the yolks of three eggs, add 1 teaspoonful of lemon-
juice in 1 teacupful of water, then mix with 1 teaspoonful
of bicarbonate of soda, 1 teaspoonful of cream of tartar, and
Jib. of flour. Whisk the whites of three eggs✪ Sponge Cake (Berwick) to a froth and
mix altogether, making a good dough. Put into round tins,
and bake in a quick oven. When cool, split, and fill with
whipped sweet cream.
Page 47 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(10) A rich Cake is made with four eggs, whites and yolks beaten separately, 2 teacupfuls of caster sugar, £ pint of sweet cream, and lib. of flour mixed with 2 teaspoonfuls of cream of tartar and 1 teaspoonful of bicarbonate of soda. Add the whites of eggs last thing before the flour, then stir that in gently, without beating, and make into a paste. Put it into a buttered tin and bake lightly.
(11) Small. — Put in a bowl, warmed by standing in the oven for a minute or two, eight eggs and fib. of caster sugar ; beat well for five minutes, and then add gradually Jib. of flour. Butter some sponge-cake tins and dust a little caster sugar in them; put about 1 table-spoonful of the mixture in each tin (see Fig. 299), sift caster sugar over the tops, and bake in a rather quick oven.
(12) Whip five eggs and Jib. of caster sugar, and stand the basin in another with hot water in it ; when you have whisked it until it is a thick white froth sift in gradually 3oz. of dried flour. Grease and dust a little flour in some tins, and half fill them with the mixture. Bake in a steady oven for about thirty minutes.
(13) Stand a basin in one containing hot water and whisk in seven large eggs and fib. of caster sugar ; beat well for about ten minutes, then stir in Jib. of flour. Butter some tins and dust a little caster sugar in them ; put about } table-spoonful of the mixture in each, sift a little caster sugar over the tops, and bake in a brisk oven.
[illustration: Cakes — continued.]
(14) Make a syrup by boiling Jib. of loaf sugar in J pint of water, and while still hot pour it on to six eggs that have been whisked, the whites and yolks separately. Beat the eggs and syrup for about twenty minutes, or until they become a thick batter, and then mix in lightly lOoz. of Vienna flour. Butter some tins and dust a little caster sugar in them, three-parts fill them with the mixture, sift a little sugar on the tops, and bake in a moderate oven.
Flat.
Cup Shapes.
[illustration: Fig. 299. Tins used for small Sponge Cakes (Mathews and Son).]
(15) Beat thoroughly together 14oz. of caster sugar and twelve eggs, then sift in slowly 12oz. of flour. Put this into buttered tins and bake for half-an-hour.
(16) Grate the peel of half a lemon and mix with 5oz. of flour. Beat with a fork six eggs in a basin, the juice of half a lemon, and 6oz. of caster sugar ; when whipped light, stir in the flour and lemon-peel. Butter some Cake-moulds, fill with the mixture, and bake about twenty minutes.
Sponge Cake (Berwick). — Beat 1 teacupful of caster sugar with the yolks of three eggs, add 1 teaspoonful of lemonjuice in 1 teacupful of water, then mix with 1 teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, and Jib. of flour. Whisk the whites of three eggs to a froth and mix altogether, making a good dough. Put into round tins, and bake in a quick oven. When cool, split, and fill with whipped sweet cream.
Records on this page
Sponge Cake (Small)Sponge Cake (Variation 10)Sponge Cake (Variation 12)Sponge Cake (Berwick)