Sponge Cake

Ingredients

• 5 large eggs
• the weight of 4 in castor sugar
• the weight of nearly 3 in flour
• the rind of one grated lemon or vanilla

Method

1. 1

   Break the eggs and separate the whites from the yolks; beat the yolks for ten minutes, gradually adding the sugar.

2. 2

   Beat the whites to a stiff froth and add to the yolks.

3. 3

   Stir in the flour gently and add the flavouring.

4. 4

   Brush the cake tins with melted butter, coat with powdered sugar, pour in the mixture, and bake for one hour in a moderate oven.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 92. The excerpt below is the record exactly as published.

Sponge Cake (very good). — 5 large eggs (quite new-laid), the weight of 4 in castor sugar and of nearly 3 in flour, the rind of one grated lemon or vanilla

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