Sponge Cake

Ingredients

• One pound of the finest granulated, or of powdered, sugar
• half a pound of sifted flour
• ten eggs
• grated rind of two lemons
• the juice of one
• a saltspoonful of salt

Method

1. 1

   Break the eggs, yolks and whites separately, and beat the yolks to a creamy froth.

2. 2

   Beat the whites till they can be turned upside down without spilling.

3. 3

   Put yolks and whites together, and beat till blended; then add the sugar slowly; then the lemon rind and juice and the salt, and last the flour.

4. 4

   Whisk together as lightly and quickly as possible.

5. 5

   Turn into either three buttered bread-pans or bake in a large loaf.

6. 6

   Fill the pans two-thirds full, and do not open the oven for ten minutes.

7. 7

   Bake about half an hour, and test by running a clean broom-straw into the loaf.

8. 8

   If it comes out dry, they are done.

9. 9

   Turn out, and cool on a sieve, or on the pans turned upside down.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 111. The excerpt below is the record exactly as published.

Sponge Cake. One pound of the finest granulated, or of powdered, sugar ; half a pound of sifted flour ; ten eggs ; grated rind of two lemons, and the juice of one ; and a saltspoon- ful of sa

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