Sponge Cake

Ingredients

• si i ounces of flour
• the yellow rind of a lemon
• the whites of twelve eggs
• four ounces of powdered sugar
• two ounces of powdered sugar

Method

1. 1

   Rub the inside of a cake-pan with oil or melted butter and dust with powdered sugar.

2. 2

   Sift the flour and grate the lemon rind.

3. 3

   Beat the yolks with powdered sugar until thick and creamy.

4. 4

   Beat the whites to a stiff froth and mix lightly with the yolks.

5. 5

   Gradually mix in the flour, adding the grated rind.

6. 6

   Bake until a broom-straw can be withdrawn clean.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 239. The excerpt below is the record exactly as published.

the whites of twelve eggs to a stiff froth, and lighdy mix half a pound of powdered sugar with them; then mix the whites and almonds with the cake- batter, working very quickly and lightly; put the batter into the moulds, set the moulds on earthen plates, and bake the cakes in a moderate oven for about three-quarters of an hour, or until a dean broom-straw can be thrust into them and withdrawn without being sticky. LADY CAKE. Make this cake like the preceding, omitting the almonds. PINEAPPLE CAKE. Have ready two cake-moulds, as directed in the preced- ing recipe. Peel a small pineapple, and grate it ; beat a quarter of a pound of butter to' a cream with a pound of powdered sugar ; add the yolks of twelve eggs to it, and the grated pineapple ; sift a level teaspoonful of salt, and two heaping teaspoonfuls of baking-powder, with a pound of flour, and then quickly beat the flour into the cake-batter ; put the batter at once into the moulds, and bake the cakes as directed in the preceding recipe. This cake is quite new, and very good. ORANGE CAKE. Make it like the pineapple cake, using orange pulp and juice, free from seeds, instead of the pineapple. CITRON POUND CAKE. Cut a quarter of a pqund of candied citron in small pieces ; see that the oven is properly fjeated ; line two cake-tins with buttered paper ; sift a pound of flour. Put a pound of but- SECOND-COURSE SWEETS. 445 tet into a large bowl, and beat it t,o a creamj then beat in the following ingredients successively ; one pound of pow- dered sugar, one pound of flour, a teaspoonful of salt, eight eggs, and a wineglassful of brandy; last of all, add the citron, and bake the cake as directed in the recipe for almond cake. Pirof CAKE. For several cakes use the following ingredients (it is well to make several, because they improve by keeping) : wash and dry a pound and a half of currants ; slightly chop the same quantity of the best dried or candied cherries, and half a pound of shelled and blanched almonds ; half a pound each of orange, lemon, and citron peel, cut in small bits ; use half an ounce of mixed ground cinnamon, cloves, and nutmegs, a teaspoonful of salt, half a pint of brandy, eight eggs, a pound of fine sugar, and a pound and a half each of butter and sifted flour. See that the oven is properly heated, and line the cake-moulds with buttered paper. Beat the butter to a cream, then gradually beat in the sugar, flour, and eggs, then the brandy, salt, spice, and fruit ; when all the ingredients are smoothly mixed, put the cakes into the buttered moulds, and bake them slowly. As plum-cake is usually iced, several good recipes for cake icings are given. SPONGE CAKE. Rub the inside of a smooth cake-pan, or plain charlotte- mould, with olive-oil or melted butter, and dust it thickly with powdered sugar ; sift si i ounces of flour ; grate the yellow rind of a lemon ; separate the whites from the yolks of twelve eggs ; weigh two ounces of powdered sugar, and sift it ; weigh four ounces of powdered sugar

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