Lemon Sponge Cake

Ingredients

• six eggs
• one cup of sugar
• one spoonful of water
• the juice of one lemon
• the whites of the six eggs

Method

1. 1

   Beat yolks, stir in sugar, water, and lemon juice.

2. 2

   Beat whites to meringue, mix with yolk mixture, and stir in flour.

3. 3

   Pour into buttered pan and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 196. The excerpt below is the record exactly as published.

six eggs, one teaspoon of soda dissolved in boiling water, one-quarter of a pound of almonds chopped fine, half a teaspoon of cloves, one teaspoon of cinnamon, half a teaspoon of allspice, one teaspoon of nutmeg. AH the spices must be ground. Grate the rind of one orange into the mix- ture and add two cups of flour. Mix thoroughly and then pour into a buttered cake pan and bake in a moderate oven f or one hour and a half, or until thoroughly baked. Bponge Oake Ten eggs, three cups of granulated sugar, three cups of flour, one teaspoon of cream of tartar. Sift, measure, and set aside the flour and sugar. Beat the yolks of the eggs thor- oughly ; then, after washing the beater, beat the whites about half, add cream of tartar, and beat untU very 8ti£f. Stir in the 858 MSS. SEELY'a COOK BOOK sugar lightly^ then the beaten yolks thoroughly, then add the flour. Put into a tube pan and into a moderate oren at once. Spenge Oake Beat the yolks of six eggs, stir in one cup of sugar, one spoonful of water, and the juice of one lemon. Beat the whites of the six eggfs

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