Lemon Sponge Cake

Ingredients

• 40z. Brown & Polson’s ‘‘ Patent” Corn Flour.
• UAE AGES Tes oe Paisley Flour.
• 4 oz. Sifted Sugar.
• 4 Eggs.
• Grated Rind of half a Lemon.

Method

1. 1

   Measure out the ingredients.

2. 2

   Butter and flour a one-pound baking tin.

3. 3

   Beat the eggs and sugar for half-an-hour, or till thick and creamy.

4. 4

   Sift in the Corn-Flour very lightly and gradually.

5. 5

   Mix with a fork or iron spoon.

6. 6

   Add the lemon rind and Paisley Flour.

7. 7

   Pour into the prepared cake tin and bake in a hot oven for about one hour.

8. 8

   Cool on a wire tray.

As published

This recipe was extracted from The tea-time recipe book (B book) (1900) by Brown & Polson, page 14. The excerpt below is the record exactly as published.

LEMON SPONGE CAKE. 40z. Brown & Polson’s ‘‘ Patent” Corn Flour. UAE AGES Tes oe Paisley Flour. 4 oz. Sifted Sugar. 4 Eggs. Grated Rind of half a Lemon.

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