Iced Sponge Cakes

Ingredients

• the whites of two eggs
• half a pound of finely-powdered and sifted sugar
• one or two drops of lemon-juice

Method

1. 1

   Make sponge batter and bake in a moderate oven in a large flat cake.

2. 2

   Once cooled, cut into shapes, spread jam, and coat with icing made from beaten egg whites and powdered sugar, adding lemon juice until thick.

3. 3

   Let set in a warm place.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1888. The excerpt below is the record exactly as published.

half a pound of finely- powdered and sifted sugar, and beat the mix- ture briskly with a wooden spoon. Add every now and then one or two di'ops of lemon -juice till it forms a thick white slimy liquid, when it will be ready for use. 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 SPO ( 920 ) SPR the cakes immediately in a well-heated oven. If liked, the syrup can he flavoured with lemon- rind instead of vanilla. Time to hake, ahout an hour. No. 3. Take three cgf^ and their weight in flour, and four eggs and their weight in sugar. Put the yolks of the seven eggs and the sugar into a saucepan, and boat them over a gentle fire till they are new-milk-warm. Pour them into a basin, and put with them a table- spoonful of brandy and any flavouring that may he preferred. Stir them well together, and dredge the flour in very gradually, beating the mixture all the time. Whisk the whites of the eggs to a solid froth, stir them into the bat- ter, and beat it again for a quarter of an hour. Butter a mould, sprinkle powdered sugar ujxju it, pour in the cake, and put it immediately into a well-heated oven. Time to bake, about one hour and a half. Probable cost, Is. 6d. Sponge Cakes with Apple Snow.— Cut four or five stale penny sponge cakes into thin slices ; lay these on a glass dish, and pour over them half a pint of good custard or cream flavoured with a little brandy. Bake half a dozen large apples in a well-heated oven till they break and are soft. Scrape the pulp away from the skin and cores, weigh it, and a quarter of an hour before it is wanted beat up with half a pound of it the strained juico of a lemon, as much powdered sugar as will sweeten it pleasantly — the quantity needed will depend upon the quality of the apples — and the well- whisked whites of two eggs.

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