Lemon Sponge

Ingredients

• 1 loz. of gelatine
• 1 teacupful of water
• the strained juice of four Lemons
• 1 breakfast-cupful of caster sugar
• the yolks of four eggs
• 1 pint of water
• the whites of the eggs

Method

1. 1

   Soak gelatine for two hours in water.

2. 2

   Pour the strained juice of lemons on caster sugar; beat yolks of eggs and mix with remaining water, add sugar and lemon, cook until thick, then add gelatine.

3. 3

   Strain into a basin, cool in iced water, whisk occasionally.

4. 4

   Beat in whites of eggs until thick, turn into a mould, and set to harden.

5. 5

   To serve, dip mould in tepid water, wipe, and turn out onto a dish.

6. 6

   Serve with powdered sugar and cream.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 320. The excerpt below is the record exactly as published.

Lemon Sponge. — (1) Soak loz. of gelatine for two hours in 1 teacupful of water. Pour the strained juice of four Lemons on 1 breakfast-cupful of caster sugar; beat the yolks of four eggs, and mix them with the remains of 1 pint of water, allowing for the quantity used to soak the gelatine, add the sugar and Lemon to this, and cook in the double boiler until it begins to thicken, then add the gelatine. Strain all through a fine hair sieve into a basin, stand the basin in a larger one containing iced water, and whisk occasionally till the sponge has cooled but not hardened. Beat in the whites of the eggs

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