Sponge Cake

Ingredients

• Ten eggs
• two and a half cupfuls of sugar
• two and a half of pastry flour
• the juice and grated rind of one lemon

Method

1. 1

   Beat the yolks and sugar together until very light.

2. 2

   Add the lemon.

3. 3

   Beat the whites to a stiff froth.

4. 4

   Stir the flour and this froth alternately into the beaten yolks and sugar.

5. 5

   Have the batter about three inches deep in the pan.

6. 6

   Sprinkle with sugar, and bake three-quarters of an hour in a moderate oven.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 161. The excerpt below is the record exactly as published.

Sponge Cake. Six eggs, two cupfuls of sugar, two of pastry flour, half a cupful of boiling water, the grated rind of half a lemon, and one teaspoonful of the juice. Beat the yolks and sugar to a froth ; also, beat the whites to a stiff froth. Add the lemon to the yolks and sugar, then add the boiling water, next the whites, and, last of all, the flour. Mix quickly, and bake in two sheets for half an hour, in a moderate oven. Sponge Cake. Ten eggs, two and a half cupfuls of sugar, two and a half of pastry flour, the juice and grated rind of one lemon

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