Sponge Cake (1)

Ingredients

• 6 Eggs
• 3 lb. Flour
• 1 lb. Sugar
• teacupful Cold Water

Method

1. 1

   Simmer sugar and water while you break eggs one by one into basin, beating each separately.

2. 2

   Add simmering sugar and beat till cold (10 minutes).

3. 3

   Sift in flour and put immediately into moderate oven.

4. 4

   Don’t open oven door till cooked (1 hour).

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 160. The excerpt below is the record exactly as published.

3 lb. Flour, 1 )». Sugar, teacupful Cold Water. _ Simmer sugar and water while you break eggs one by one into Imsin, beating eacla separateiy Add simmering sugar and beat t>‘U cold (10 minutes). Sift in flour and put immediately into moderate oven. Don’t open over door till cooked (1 hour). 172 TRIED FAVOURITES COOKERY BOOK. Spongre Cake (2). 3 Eggs, 4 tablespoonfuls Flour, 4 tablespoonfula Castor Sugar, about as much Carbonate of Soda as would cover a threepenny piece. Beat the eggs and sugar with a whisk for 20 minutes ; then iiut in Hour and soda, and mix all together as quickly as possible. Put into a tin previously lined with buttered paper, and sprinkled with sugiar Put into a good oven at once. Spong^e Cake (3). To -I lb. flour well dried put 7 eggs, leaving out 3 whites ; beat thean well, yolks and whites sejiarately. Dissolve f lb. of loaf sugar, well rubbed on the peel of a lemon, in ^ gill of water ; put it into a saucepan ; let it remain on the fire until it boils gently, then pour it boiling on the eggs, whisking them all the time. Beait them together ^ hooir ; then add flour as lightly as possible, put it immediately into mould, and bake 1 hour in quick oven. Mould must only be half filled, and prepared by being well biittered, then carefully dusted all over, first with flour, and then with finely powdered sugar. Sponge Cake (4). 1 lb Flour, 1 lb. Sugar

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