Savoy Cake

Ingredients

• 1 pound fine granulated sugar (light weight)
• 12 eggs
• 1/2 pound of starch (or flour if for Savoy cake)
• Vanilla to flavor

Method

1. 1

   Have everything cold to begin with; put the eggs and sugar together in a deep bowl or round-bottomed pan, and beat vigorously with a bunch of wire for half an hour.

2. 2

   It should be twice or thrice the volume it was at the beginning.

3. 3

   Add flavoring and the flour or starch.

4. 4

   Do not beat after that is in but stir around only enough to fairly mix it out of sight.

5. 5

   Bake in a deep turban-shaped mold, slightly oiled before the cake is put in.

6. 6

   A large cake of this sort will generally be done in half an hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 312. The excerpt below is the record exactly as published.

Savoy cake— fine sponge cake made by beating the eggs and sugar together without separating the whites and yolks, the way alluded to at Nos. 279 and 280 and the note. These Turks beat the mixture about an hour, but in rather a sleepy sort of way and with frequent relays, for Ali, Arabi and Raphael all had to come in turn and work till their oriental arms gave out. Some who read this will be in- terested in the fact that this notable cook from Constantinople made them always stir the cake one way just like American home folks do. This is the cake : I pound fine granulated sugar (light weight.) 12 eggs. ^ pound of starch (or flour if for Savoy cake.) Vanilla to flavor

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