Small Sponge Cakes

Ingredients

• 1/2 lb. Eggs
• 1/2 lb. Castor Sugar
• 6 ozs. Flour
• 1 teaspoonful of Cream of Tartar
• 1/2 teaspoonful of Carbonate of Soda

Method

1. 1

   Butter and flour the little moulds, and dust them over last of all with castor sugar.

2. 2

   Beat the eggs and sugar for twenty minutes over a basin of hot water.

3. 3

   Pass the flour, cream of tartar and carbonate of soda through a sieve together, and stir lightly into the beaten eggs and sugar.

4. 4

   Fill the moulds and dredge a little sugar over the top.

5. 5

   Bake a quarter of an hour.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 45. The excerpt below is the record exactly as published.

% lb. Castor Sugar, 2 Eggs, 1 oz. Candied Lemon Peel, 1 tea- spoonful Baking Powder. Method. — Sieve the flour, then rub in the butter with the tips of the fingers till it is as fine as bread crumbs, then add all the dry ingredients. Beat up the eggs with a fork, and mix all together well. Have ready a baking sheet greased and floured, take two forks and arrange the mixture in little rocky heaps. Bake about ten minutes in a quick oven. A fierce heat for 2 or 3 minutes, gas nearly out to finish. 132 BREAD AND CAKES. Sardinian Cafte. Ingredients.— X lb. Flour, X lb. Butter, X lb. Sugar, 3 Eggs, 3 ozs. Currants, 3 ozs. Sultanas, 1 teaspoonful of Baking Powder. Method. — Pass the flour through a wire sieve, and then add the currants and sultanas well cleaned and picked ; mix the baking powder with the castor sugar, and having mixed all the dry ingredients together in a basin ; add the eggs well beaten, and lastly, the butter, which should be melted and poured in. Bake for one hour in a cake tin lined with buttered paper. Shrewsbury Cafees. Ingredients. — 3 ozs. Butter, 3 ozs. Castor Sugar, 6 ozs. Flour, 1 Lemon, 1 Egg. Method. — Cream the butter and sugar well, then beat in the egg, add the flour and grated lemon rind, and about six drops of lemon juice. Knead it and roll out thinly, cut into small rounds, and bake ten minutes a pale lemon colour in a slow oven. Soba Cafee. Ingredients. — 1 lb. Flour, X lb. ground Rice, X lb. Cur- rants, X lb. Butter or Dripping, X lb- Candied Peel, X lb. Sugar, 2 Eggs, and 1 teaspoonful of Carbonate of Soda dis- solved in half a pint of cold Milk. BREAD AND CAKES. 133 METHOD. — Pass the flour through a sieve and rub in the butter ; add the currants, candied peel and sugar, then beat in one egg and add half the milk, and then the other egg and the rest of the milk and soda. Beat well for two minutes and bake in a moderate oven about one hour and a half. Sponge Cafte. Ingredients. — 3 Eggs, their weight in Castor Sugar and 4 ozs. Flour, 1 teaspoonful Baking Powder, 1 teaspoonful Essence of Vanilla. METHOD. — Line a cake tin with some buttered paper. Whisk the yolk of eggs and sugar for 15 minutes over a saucepan of hot water then stir in the flour, baking powder, and essence of vanilla. Whip the whites stiffly and add lightly to the mixture, pour into the cake tin, and bake in a hot oven about half an hour, gradually turning down the gas until the cake is cooked. Oven temperature for sponge cakes 360°. Small Sponge (lakes. Ingredients.— '/z lb. Eggs, yi lb. Castor Sugar, 6 ozs. Flour, 1 teaspoonful of Cream of Tartar, y2 teaspoonful of Carbonate of Soda.

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