Raspberry Sponge Cake

Ingredients

• 4 eggs
• 6 oz. fine sugar
• 4 oz. flour
• 1 tea-spoonful baking-powder
• Grated rind of 1 lemon
• Raspberry jam

Method

1. 1

   Put sugar and lemon-rind in a bowl, break in eggs, whisk until thick and creamy.

2. 2

   Sieve flour and baking-powder, stir very carefully into eggs and sugar.

3. 3

   Pour mixture into a cake-tin lined with well-buttered paper.

4. 4

   Bake in rather quick oven for about 15 minutes.

5. 5

   When baked, remove from tin, cool, cut in half, spread with jam, place the other half on top, sprinkle with fine sugar.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 18. The excerpt below is the record exactly as published.

tea-spoonful baking-powder. Some jam. Grated;]rind of \ lemon. Method. — Put sugar in a bowl, add eggs and lemon-rind, whisk till frothy and thick as cream. Sieve flour and baking- powder, stir parefully to eggs and sugar, pour into a tin lined with buttered paper, bake in a moderate oven about 15 minutes. When done remove from tin, spread with warm jam, and roll up as quickly as possible. Sprinkle well with sugar. Raspberry Sponge Cake 4 eggs. 6 oz. fine sugar. 4 oz. flour. I tea-spoonful baking-powder. Grated rind \ lemon. Raspberry jam

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