Lemon Sponge Cake

Ingredients

• 1 packet Green's Lemon Sponge Mixture
• 3 ozs. Flour
• 4 ozs. Butter
• 2 Eggs
• 2 tablespoonsful of Milk
• the grated Rind of one Lemon
• a good pinch of Salt

Method

1. 1

   Mix together the Sponge Mixture, Flour and Salt.

2. 2

   Whisk the Eggs and add the Milk.

3. 3

   Cream the Butter and add by degrees, first a little of the dry ingredients, and then some of the Egg and Milk, until all is used up.

4. 4

   Finally, add the grated Lemon Rind and beat all well together.

5. 5

   Place the mixture in a well-greased and floured Cake Tin, smooth over the surface to make it flat and cover with the Almonds.

6. 6

   Bake in a moderate oven for 13 hours.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 7. The excerpt below is the record exactly as published.

3 ozs. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful - Milk, 3 ozs. Currants, 3 ozs. Sultanas, 2 ozs. finely sliced Peel, 2 ozs. Glacé Cherries, 2 ozs. Almonds, a good pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour and Salt. Whisk the Eggs and add the Milk. Cream the LEMON INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, 2 Eggs, 2 tablespoonsful of Mulk, the grated Rind of one Lemon, and a good pinch of Salt. MeETHOD.—Mix together the Sponge Mixture, Flour and Salt. Whisk the Eggs. and add the Milk. Cream the Butter and add by degrees, first a little of the dry ingredients, and then some of the Egg and Milk, until allis used up. Finally, add the grated Lemon Rind and beat all well together. Butter and add by degrees first a little of the dry ingredients, and then some of the Egg and Milk, until all is used up. Add the Fruit and beat all well together. Place the mixture in a well-greased and floured Cake Tin, smooth over the surface to make it flat and cover with the Almonds, which have previously been blanched and split. Bake in a moderate oven for 13 hours. (Regulo Setting No. 3) CAKE. Put the batter into a well-greased and floured Cake Tin and bake in a moderate oven for about one hour. | Green’s Fondant Icing (Standard), to which has been added a little Lemon Rind and one teaspoonful of Lemon Juice, is a delightful Icing for Lemon Cake. The quantity made from one Tablet is sufficient for the top of the Cake. | | | If the top of the Cake is not flat, cut it level when it is quite cold, and then proceed to spread the Icing. . (Regulo Setting No. 4) ig How to make SPONGE FLANS from Green’s ‘FLANPACK’ when using the ‘Flanpack’ Tin. eR INGREDIENTS.—The small packet of Sponge Mixture forming part of Green’s ‘‘ Flanpack,”’ 1 medium-sized Egg, 4 oz. of Butter (Creamed). MetHop.—Well grease the “‘ Flanpack’’ Tin, preferably with Lard, using a brush (particularly on the rim where marked in illustration 1) and sprinkle with Flour. Break the Egg ~ jinto a basin and whisk thoroughly jf ¥giwith a small pinch of Salt. Add the |® Sponge Mixture by degrees, beating }} Bjall to a smooth Batter, then mix in the Creamed Butter. Pour the Batter Wjon to the centre raised portion of the }f @ilin only, and spread very evenly with |p mmia fork (see illustration 2), so that it |. just commences to run over the edge. |g It is unnecessary to spread at all in the outer channel of the Tin, as when placed in the Oven, the Batter will level itself. Bake in the centre of the Oven for about 10 minutes (see illustration 3, and Hints on Baking, Page 20). (Regulo Setting No. 6). N.B.—The shelf of the Oven must be QUITE LEVEL, and it is also very important that the Flan is well baked. Turn out on to a Cake Sieve or sugared Paper and allow to cool (see illustration 4). Sprinkle the rim of the Flan with powdered Sugar if desired. TO FILL THE FLAN. Proceed as shewing in the Directions on the back of the packet, filling the Flan Case with the Jelly Filling (the Crystals are included in the packet) and Fresh or Canned Fruit. Serve with Whipped Cream if desired (see illustration 5). (For “ Flanpack’’ Tin, see inside back cover). N.B.—A Packet of Green’s Sponge Mixture, 2 Eggs and 1 oz. of Butter (Creamed) is sufficient to make two Sponge Flan Cases. The method of preparation is the same, but of course, in this case half the resulting Batter (about four tablespoonsful) is required for each Flan. If two Tins are being used, and the Oven is small, place one Tin in the middle of the top shelf, and when it has been baking for about one minute place the other Tin on the shelf immediately under the first one, so that “the. top “Tir actsewasea browning sheet to the _ lower portion. When Green’s Sponge Mixture has been used in this way, a packet of Green’s ‘ Newstyle”’ Jelly (dissolved in sufficient hot water to make about three- , == Guarters of a pint in all), with the addition of the selected Fruit, will fill two Cases. IMPORTANT.— When filling a Flan, the Jelly should be quite cold and beginning to set. This will avoid soakage into the Sponge Case. (See Coloured Illustration on Page 30). 14 GROUND ALMOND CAKE. INGREDIENTS.—1 packet Green's Almond Sponge Mixture, 3 ozs. Flour, 3 ozs. Butter, 3 ozs. Ground Almonds, 2 Eggs, half a teacupful of Milk, and a good pinch of Salt. METHOD.—Mix together the Sponge Mixture, Flour, Ground Almonds, and Salt. Whisk the Eggs and add the CHEESE Milk. Cream the Butter and add by degrees first a little of the dry ingre- dients and then some of the Egg and Milk until all is used up. Put the mixture into a well-greased and floured Cake Tin, and bake in a moderate oven for about 1} hours. (Regulo Setting No. 4) CAKES. INGREDIENTS.—1 packet Green's Almond Sponge Mixture, 2 Eggs, 2 ozs. Butter, 4 ozs..Ground Almonds, a pinch of Salt, some good Pastry and a little Raspberry Jam. MetTuHop.—Whisk the Eggs with the Salt. Cream the Butter, and add by degrees first a little of the Sponge Mixture and then some of the Egg, until all is used up. Add the Ground Almonds and beat all well together. Line two Sandwich Tins with Pastry, spread Raspberry Jam over the bottom and fill with the above mixture. Bake in a moderate oven from 15 to 20 minutes. This recipe is also very nice made up in little Patty Tins. (Regulo Setting No. 5) COFFEE CAKE. INGREDIENTS.—1 packet Green’s Sponge Mixture (Lemon or Madeira Flavour), 2 Eggs, some Chopped Nuts, a little Apricot Jam, 2 ozs. Butter, and a pinch of Sait. For THE FILtinc.—1 Tablet of Green’s Fondant Icing (Standard Fla- vour), 4 ozs. Buttery, 1 small teaspoonful of Coffee Essence (see General Method, page 22). METHOD.—Make the Cake as per directions for Victoria Sandwich, but bake in a Green’s Swiss Roll Tin. When quite cold, cut into three equal portions and place one above another with a layer of Coffee Cream Filling between each. Cover the sides of the Cake very thinly with warm Apricot Jam and sprinkle thickly with Chopped Nuts. Cover the top of the Cake with the rest of the Coffee Cream Filling and sprinkle with Nuts. (Regulo Setting No. 6) ORANGE CAKE (ICED) INGREDIENTS.—l packet Green’s Ovange Sponge Mixture, 3 ozs. Flour, 4 ozs. Butter, ov Butter and Lard mixed, 2 Eggs, about 3 tablespoonsful of Milk, a little grated rind of Ovange, and a pinch of Sait. MeETHOD.—Mix together the Sponge Mixture, Flour and Salt. Cream the Butter, and add by degrees first the dry ingredients, and then the well- beaten Eggs and Milk. Mix in the finely-grated Orange Rind, and beat all well together. Spread on to a flat, shallow tin (measurement about eight or nine inches in diameter, two inches deep), or a Green’s“ Jinjaleena ”’ Tin (see inside back cover) which has been well greased, and bake in a slow oven for about three-quarters of an hour. When the Cake is quite cold, Ice with one Tablet of Green’s Fondant Icing, using one teaspoonful of Orange Juice instead of the usual quantity of water. (Regulo Setting No. 3) MYSTERY BUNS. INGREDIENTS.—1 packet Green's Lemon Sponge Mixture, 5 ozs. Flour 4 ozs. Butter or Butter and Lard mixed, 1 Egg, about 2 tablespoonsful of Milk

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