Cocoanut Sponge Cake

Ingredients

• Half lb. fine flour
• ½ lb. castor sugar
• 5 eggs
• juice and peel of 1 lemon grated
• ½ grated nutmeg
• ½ lb. desiccated cocoanut

Method

1. 1

   Beat the yolks and sugar for fifteen minutes; add the lemon and nutmeg; then the flour; then the cocoanut; mix thoroughly.

2. 2

   Whip the whites to a stiff froth, and beat them in very lightly.

3. 3

   Bake in a rather shallow tin for half an hour.

4. 4

   The oven should be quick and steady.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 83. The excerpt below is the record exactly as published.

Cocoanut Sponge Cake. Half lb. fine flour, J lb. castor sugar, 5 eggs, juice and peel of 1 lemon grated, J grated nutmeg, J lb. desiccated cocoanut (Cocolanka is the best). Beat the yolks and sugar for fifteen minutes; add the lemon and nutmeg; then the flour; then the cocoanut; mix thoroughly. Whip the whites to a stiff froth, and beat them in very lightly. Bake in a rather shallow tin for half an hour. The oven quick and steady. Almond Gateaux. Half gill of cream, \ gill of water, 2 oz. butter, 1 oz. iugar, 3 oz. almonds, desiccated ; 4 yolks of eggs, 2 whites of eggs, \ teaspoonful essence of Vanilla. Put the cream, water, butter, and sugar into a stewpan, and let it come to the boil ; then mix into this the desiccated almonds. Stir well, and cook gently for five minutes. Put the yolks and Vanilla into a basin, and stir eight or nine minutes. Add the almond mixture to this; then the whites of eggs, stiffly whipped. Pour into a round shallow tin \\ inch deep, , linecj wi£h 208 MISS CAMERON'S COOKERY BOOK. buttered paper, and bake in a moderate oven twenty-five minutes. Cover with transparent icing, and decorate 'with pistachio nuts. Ginger Nuts. One lb. of flour, £ lb. brown sugar, 2 oz. ground ginger, 1 ofc- beef dripping, or 1 oz. Hugon's beef suet, 1 oz. butter* 1 teaspoonful baking powder, 2 eggs. Rub -the butted and dripping into the flour, add the sugar, ginger, and powdef* then the eggs beaten. Mix into a firm paste. Roll out o-** the board, and cut into small rounds with a cutter, and bak^ on a greased baking sheet, in a steady oven, for ten minutes, Shrewsbury Oakes. Quarter lb. butter, 2 eggs, 6 oz. flour, 4 oz. sugar. Greaif- the butter with the sugar, add eggs and flour. Mix to a stif^ paste, roll out, cut into rounds, and bake. Sally Lunxu. One quart or 1 lb. fine flour, 1 tablespoonful castor sugar, 1 teaspoonful salt, 1 dessertspoonful baking powder, 2 eggs, 1 pint of milk. Mix together the flour, sugar, ealt, and powder; beat up the eggs with the milk. Mix all together into a rather stiff batter. Pour into well-greased muffin tins, and bake in a brisk oven for fifteen minutes. When done, cut open, butter, and serve very hot. White Gingerbreads. One lb. flour, \ lb. sugar, \ lb. butter, l£ oz. ginger, 1 oz. peel, yolks of 2 eggs, 1 dessertspoonful of baking powder. Beat the butter to a cream, add the flour, sugar, and ginger, the yolks well beaten, the baking powder, and the peel. M^ all together, put it in roug\i ^Asc^a orci a. \\tl, «m! bake in a moderate oven. MISS CAMEBOWS COOKERY BOOK. 209 Sponge Cakes. Half lb. of pounded sugar, J lb. sifted flour, 7 eggs, the rind of 1 large lemon. Put the eggs and sugar with the grated rind, of the lemon into a basin, set it in very hot water, whisk it Well till it is quite warm ; take it from the water, and whisk it till quite cold and rather thick, and then stir in th.o flour gradually. Butter a tin mould, dust it well with flour and castor sugar, mixed in equal quantities, pour in the fixture, and bake in a moderate oven. Castilian Cakes. Three oz. of flour, 4 oz. of castor sugar, 5 eggs, 2 oz. of almonds, pounded and dried, J oz. of pounded coriander a^eds. Put the yolks of the eggs and the sugar in a saucepan, *»dd whisk them together over a slow fire till they are thick ; V>eat up the whites and add them with the flour, the almonds, *nd the coriander. Pour it into small buttered moulds and bake lightly. Florador Shortbread. Half lb. flour, J lb. Florador, medium grained, \ lb. castor sugar, £ lb. butter. Mix the flour and Florador in a basin. Add the sugar, rub the butter in till the whole forms a stiff paste. Knead a little, then roll out half an inch thick. Cut in rounds, and bake in a moderate oven. Fasten a piece of cartridge paper round each piece to keep it in shape. Mater's Biscuits. Half lb. flour, \ lb. butter, J lb. castor sugar

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