Butter Sponge Cake

Ingredients

• the weight of fourteen eggs in sugar
• the weight of eight in flour
• the weight of six in butter
• season with vanilla or lemon

Method

1. 1

   Cream butter and sugar, add yolks, then whites, and flour.

2. 2

   Season with vanilla or lemon.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 87. The excerpt below is the record exactly as published.

Butter Sponge Cake. — ^Valley Sponge Cake.— Pound Cake. —Naples Biscuit.— Bride's Cake. — Elegant Black Fruit Cake. — ^Fine Fruit Cake (More Modern Recipe). — A Cheaper but Good Fruit Cake. — White Fruit Cake.— Jackson Cake. — Lee Cake. — Composition Cake. — Snow-mountain Cake. — Home Gin- gerbread, No. 1. — Home Gingerbread, No. 2. — Lady Cake. — Pres- ton Ginger Cake.— Little Molasses Cake.— Mrs. J. Randolph Page's Ginger Cake.— Mrs. Ritchie's Marmalade Cake.— Ginger Snaps. — Jew's Cake. — Good Ginger Cake. — Mrs. Garrett's Ten -minute Cake. — Baker's or Plebeian Gingerbread. — Never-failing Cake. — Cocoa-nut Cake. — Leavened Fruit Cake. — White Cup Cake. — Angel's Food. — Republican Cake. — Wafers.— Cream Cake. — Tea Cake, No. 1.— Tea Cake, No. 2. — Indian Meal Pound Cake.— Al- mond Cake. — Shrewsbury Cakes.— A Good but Cheap Cake. Sponge Cake. Weigh two pounds of sugar ; balance it with an equal quantity of eggs in the shell ; weigh one pound and two ounces of flour, and flavor highly with lemon. To be mixed in this way: Sift the flour and sugar; beat the eggs separately till as light as possible ; then beat the sugar well with the yolks ; then add to them the whites, and cream in the flour gradually, without farther beating; lastly, grate in all the rind from two lemons, and squeeze in the juice ; lay a greased paper over the bottom of your mould or pan, seeing that it be well fitted. Sugar 2 lbs. I Flour 1 lb. 2 oz. Eggs, weighed in the shell 2 '' | Lemons 2 BuTTEB Sponge Cake. The weight of fourteen eggs in sugar, the weight ot eight in flour, the weight of six in butter ; cream butter 182 VIRGINIA COOKEMY-BOOK. and Hiigar together; then add the yolks beaten light; then the whites beaten to a froth ; then the flour ; season with vanilla or lemon

Cook this with the app: pantry check, scaling, and the assistant.