Sponge Cake

Ingredients

• 4 egg yolks
• 7% cup flour
• 34 cup fine sugar
• yy tsp. salt
• 1 tbsp. lemon juice
• 4 egg whites
• grated yellow rind of % lemon

Method

1. 1

   Beat the egg yolks with the sugar until thick and pale in colour.

2. 2

   Add the lemon juice and grated rind.

3. 3

   Sift flour and salt.

4. 4

   Whisk egg whites until stiff and dry.

5. 5

   Cut and fold the egg yolks into the whites, and when partly mixed cut and fold in flour.

6. 6

   Do this carefully, otherwise the cake will not be light.

7. 7

   Pour the mixture into a fancy or plain deep cake tin greased and floured.

8. 8

   Bake in a moderate oven about thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 55. The excerpt below is the record exactly as published.

Sponge Cake. eo 4 egg yolks. 7% cup flour. 34 cup fine sugar. : yy tsp. salt. 1 tbsp. lemon juice. 4 egg whites. grated yellow rind of % lemon

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