Savoy Sponge
From Cassell's dictionary of cookery, 1892
Serves 1
Baking time is about half an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1735. The excerpt below is the record exactly as published.
Savoy Sponge.— Beat the yolks of three eggs lightly, and with them four ounces of powdered sugar and a small pinch of salt. Stir in two ounces of corn-flour, and beat the mixture again till it is quite smooth. Add the whites of the eggs whisked to froth ; pour the preparation into a buttered mould
Cook this with the app: pantry check, scaling, and the assistant.