Sponge Cakes (safe general rule for
making all sizes). — Take any number of fresh
eggs, with their weighfr in sugar, half their
weight in flour, and any flavouring that may
be chosen. Break the eggs, put the yolks and
the whites into separate bowls, and take away
the specks. Beat the yolks and the sugar
together, add the flour, and, lastly, the whites
of the eggs beaten to a firm froth. Beat the
mixture thoroughly, put the batter into a tin
lined with buttered paper, and bake in a brisk
oven.
Sponge Cakes, Small.— No. l. Take
eight eggs, with their weight in powdered
sugar, and the weight of five of them in dried
and sifted flour. Beat the yolks of the eggs
with the sugar and whatever flavouiring is
approved for a quarter of an hour, add the
whites whisked to a firm froth, and stir these
in for three or four minutes. Dredge the flour
in gradually, and when it is smoothly mixed,
butter the tins, haK fill them with the batter,
sift powdered sugar over them, and bake in a
quick oven. Take them out of the tins before
they ai'o cold, place them upside down on a
sieve, and let them remain for an hour. Place
them in a closely-covered tin canister to re-
main tiU wanted. The cakes must not be
allowed to acquire much colour. No. 2. Break
five eggs, and put the yolks and the whites into
separate bowls. Beat the yolks with half a
pound of sugar- till the mixture is light and
I smooth, add the whites whisked to a firm froth,
I four ounces of dried and sifted flour, and the
j grated rind and strained juice of one lemon. Put
into tins, and bake as before. No. 3. Break
I two eggs into a bowl. Beat them tUl light and
! frothy, add a tea-cupful of powdered sugar,
i and, gradually, a tea-cupful of dried flour. Put
i the batter into tins, and bake the cakes in a
i brisk oven. Time to bake, from ten to fifteen
I minutes.
1 Sponge Cakes (various recipes). — No. 1.
j Brealc seven eggs, and put the whites and the
I yolks into separate bowls. Take out the specks,
I and beat the yolks of the eggs, add half a
j pound of powdered and sifted sugar, the grated
I rind and strained juice of half a lemon, six
oimces of dried flour, and lastl}' the whites of
the eggs whisked to a firm froth. Beat the
mixture for a quarter of an hour. Line a tin
with buttered or oiled paper, pour in the batter,
and bake the cake in a modci-ate oven. Time to
to bake, three-quarters of an hour to one hour.
Probable cost, Is. 2d. for a cake this size. No. 2.
Bruise half a pound of vanilla, tie it in muslin,
and simmer it gently with a pound of loaf sugar
till the syrup is clear and pleasantly flavoured.
Strain it through a jelly-bag, and stir it till
cool. Beat the whites of tliree eggs to a finn
froth, stir them into the syrup, add the well-
beaten yolks of six eggs, and lastly six ounces
of dried flour. When the batter is thoroughly
mixed, pour it into a well-oiled mould, and bake
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✪ Iced Sponge Cakes
Page 1889 · 3 recipe records on this page
Presented as published in 1892. 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
Sponge Cakes (safe general rule for making all sizes). — Take any number of fresh eggs, with their weight in sugar, half their weight in flour, and any flavouring that may be chosen. Break the eggs, put the yolks and the whites into separate bowls, and take away the specks. Beat the yolks and the sugar together, add the flour, and, lastly, the whites of the eggs beaten to a firm froth. Beat the mixture thoroughly, put the batter into a tin lined with buttered paper, and bake in a brisk oven.
Sponge Cakes, Small.— No. l. Take eight eggs, with their weight in powdered sugar, and the weight of five of them in dried and sifted flour. Beat the yolks of the eggs with the sugar and whatever flavouring is approved for a quarter of an hour, add the whites whisked to a firm froth, and stir these in for three or four minutes. Dredge the flour in gradually, and when it is smoothly mixed, butter the tins, haK fill them with the batter, sift powdered sugar over them, and bake in a quick oven. Take them out of the tins before they are cold, place them upside down on a sieve, and let them remain for an hour. Place them in a closely-covered tin canister to remain tiU wanted. The cakes must not be allowed to acquire much colour. No. 2. Break five eggs, and put the yolks and the whites into separate bowls. Beat the yolks with half a pound of sugar- till the mixture is light and I smooth, add the whites whisked to a firm froth, I four ounces of dried and sifted flour, and the j grated rind and strained juice of one lemon. Put into tins, and bake as before. No. 3. Break I two eggs into a bowl. Beat them tUl light and ! frothy, add a tea-cupful of powdered sugar, i and, gradually, a tea-cupful of dried flour. Put i the batter into tins, and bake the cakes in a i brisk oven. Time to bake, from ten to fifteen I minutes.
1 Sponge Cakes (various recipes). — No. 1. j Brealc seven eggs, and put the whites and the I yolks into separate bowls. Take out the specks, I and beat the yolks of the eggs, add half a j pound of powdered and sifted sugar, the grated I rind and strained juice of half a lemon, six oimces of dried flour, and lastl}' the whites of the eggs whisked to a firm froth. Beat the mixture for a quarter of an hour. Line a tin with buttered or oiled paper, pour in the batter, and bake the cake in a modci-ate oven. Time to to bake, three-quarters of an hour to one hour. Probable cost, Is. 2d. for a cake this size. No. 2. Bruise half a pound of vanilla, tie it in muslin, and simmer it gently with a pound of loaf sugar till the syrup is clear and pleasantly flavoured. Strain it through a jelly-bag, and stir it till cool. Beat the whites of tliree eggs to a finn froth, stir them into the syrup, add the wellbeaten yolks of six eggs, and lastly six ounces of dried flour. When the batter is thoroughly mixed, pour it into a well-oiled mould, and bake
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Records on this page
Iced Sponge CakesSponge Cakes (General Rule)Sponge Cakes, Small