Hovis Sponge Cake

Ingredients

• 12 eggs
• 16 ozs. of Hovis flour

Method

1. 1

   This mixture requires to be thoroughly beaten.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 75. The excerpt below is the record exactly as published.

HOVIS SPONGE CAKE. INGREDIENTS. 16 ozs. of Hovis flour METHOD. This mixture requires to be thoroughly beaten. No. 505. HOVIS ROCK CAKES. 3 lbs. of Hovis flour f lb. of lard * i lb. of sugar 3 eggs INGREDIENTS 1 oz. of cream of tartar ^ oz. of soda Few currants Mix with milk No. 506. HOVIS SHORTBREAD. INGREDIENTS. *24 lbs. of Hovis flour l| lbs. of butter 10 ozs. of sugar 2 eggs 4 oz. of soda oz. of cream of tartar No. 507. HOVIS LUNCH CAKE. 4 lbs. of Hovis flour l-J lbs. of butter 2 lbs. of sugar 6 eggs 1 oz. of cream of tartar INGREDIENTS. £ oz. of soda 4 pints of buttermilk Fruit and peel may be used if desired No. 508. HOVIS MADEIRA CAKE. 1 lb. of butter l lb. of fine sugar INGREDIENTS. 8 eggs 14 lbs. Hovis flour METHOD. Cream the butter and sugar, and add eggs one at a time previously warmed. The success of the cake depends entirely on the amount of work put into it. “Good Wine needs no Bush” They recommend themselves W 10 209 No. 509. HO VIS EMPRESS CAKE. 3’lbs. of Hovis flour 2 lbs. of sugar 2 lbs. of butter IS eggs INGREDIENTS. 1 lb. of cherries 1 lb. of sultanas J lb. of ground almonds METHOD. Mix well together, and bake in a slow oven. No. 510. HOVIS DIETETIC CAKE. INGREDIENTS. 3 lbs. of Hovis flour 1 lb. of lard 1£ lbs. of sugar lbs. of currants caps peel 5 eggs i oz. of cream of tartar \ oz. of soda 1 qt. of milk (or less) Few drops of essence of lemon No. 511. HOVIS DIGESTIVE CAKE. 1J lbs. of Hovis flour 1 lb. of sugar l lb. of butter 8_eggs INGREDIENTS. Few drops of essence of lemon A little nutmeg Pinch of baking powder No. 512. HOVIS WINE BISCUITS. 4 lbs. of Hovis flour 3 lbs. of sugar 2 lbs. of butter INGREDIENTS. ^ oz. of cream of tartar | oz. of soda 3 eggs. A little milk No. 513 HOVIS TEA BISCUITS. INGREDIENTS. 1 oz. of soda 1^ pints of milk 4 lbs. of Hovis flour 6 ozs. of butter ^ oz. of cream of tartar METHOD. Cut in any size, and make thin and crisp. N 210 No. 514. HOVIS CREAM CAKES. INGREDIENTS. 2 lbs. of Hovis flour 1 oz. of soda 4 lb. of lard 1 pint of milk ^ oz. of cream of tartar METHOD. Make the same as scones. Bake on an iron plate, and when half cooked turn over. Makes a good tea cake, especially for toasting. No. 515. HOVIS ROUT BISCUITS. INGREDIENTS. 4 lbs. of Hovis flour 2 lbs. of sugar I lb. of butter fl eggs METHOD. Is oz. of cream of tartar ] | oz. of soda A few drops of essence of lemon Mix as for wine biscuits, and decorate with sugar. No. 516. HOVIS DIETETIC GINGERBREAD. 4 lbs. of Hovis Hour- ly lbs. of sugar l| lbs. of butter ^ oz. of ginger ^ oz. of cream of tartar INGREDIENTS. 4 oz. of soda 3 caps of peel H pints of syrup 1 gill of milk. METHOD. Mix well and leave overnight in dough. Bake in blocks. 1 ICdCi 211 No. 517. HOVIS NURSERY BISCUITS. INGREDIENTS. 1 pint of milk 1 pint of water 4 lb. of sugar 8 ozs. of buttei METHOD. Warm milk and water to 90° Fahr., then add the yeast, eggs, a little of the sugar, and half a pound of flour. Mix well, and ferment. When this is ready, make the dough, and prove for one hour before scaling. Prove and bake as ordinary confectionery, and when cold, cut in two, and dry thoroughly in a slow oven. 2 eggs

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