Sponge Cake

Ingredients

• 1 jib. of eggs
• lib. caster sugar
• 12oz. to 14oz. of flour
• a few drops of essence of lemon

Method

1. 1

   Whisk eggs and sugar together for half an hour.

2. 2

   Stir in the essence and then sifted flour lightly.

3. 3

   Immediately pour into prepared moulds and bake in a very moderate oven.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 69. The excerpt below is the record exactly as published.

a few drops of essence of lemon. Beat the butter to a cream with the sugar, then work the eggs in,, one or two at a time, and when these are all used add the other ingredients quickly and lightly. Prepare some almond icing thus : Rub together 12oz. caster sugar and 6oz. ground almonds, and work this to a stiff paste with two small eggs or one large one. Roll this paste out, dusting it and the board with a little rice flour ; butter and paper a cake hoop, and put into it a layer of the cake mixture and then one of the almond icing, then a second layer of the cake, and bake in a moderate oven. A lib. cake will take fifty minutes, a 21b. one seventy-five minutes. Or : beat 6oz. each of butter and caster sugar to a cream, work in four eggs, then mix in 12oz. sifted flour, mixed with half a teaspoonful baking powder, one teaspoonful mixed spice, half a teaspoonful of cinnamon, half a teaspoonful ground ginger, |lb. washed and dried currants, -Jib. each of sultanas and raisins stoned and chopped, and 4oz. shred candied peel. Half a gill of milk may be required to get the dough nicely workable. Line a cake mould with several folds of buttered paper, pour in the mixture, smooth it over the top, and sprinkle the top with a little water, then with sugar, sweetmeats, and shred almonds, and bake one and a half hours in a moderate oven, protecting it above and below from burning. This cake should properly be kept four months. By the bye, you will CAKES. 109 find that 9oz. of ordinary flour and 3oz. of the new “ Paisley ” flour, instead of the baking powder, will be a great improve- ment. The next is a modernised but very nice version. Make a dough with Alb. of flour and Joz. dried yeast, dissolved in a gill of lukewarm milk, with a spoonful of sugar ; let this rise for an hour, then work into it two eggs, lOoz. of currants, 4oz. of shred candied peel, 4oz. fresh butter creamed, with 4oz. of caster sugar (less the quantity you add to the yeast), and about a teaspoonful of mixed spice. When this has all been well mixed in leave it to rise (covered) again for an hour. Now line a tin with a sheet or two of buttered paper, put in half the mixture, then cover this with a layer of almond icing jin. to lin. thick, and add the rest of the dough. Bake this in a steady oven for two to two and a half hours, then turn it out, and let it cool. When cold have ready some almond paste, rolled out half inch thick, coat the cake entirely with this, and leave it to set. This cake is better for being kept some time before cutting. The almond icing in the centre should be rather softer than that used for the outer casing. Cake, Sister’s. — Put Jib. of milk roll or bun dough in a pan before the fire to warm, then work into this three well- beaten eggs, 4oz. ground almonds, a pinch of salt, and Jib. of butter beaten to a cream, and beat it all together with a little milk for an hour. Butter a plain round mould, and put in it a layer of this dough, then a layer of candied peel shred very tine, and repeat these layers till the mould is full. Put it into a sharp but not fierce oven at once, and bake for an hour. It will rise a great deal. When it is nearly baked prepare a syrup by boiling lib. of loaf sugar in half a pint of water till it is frothy, then add a wine- glassful of orange flower water, and pour this syrup hot, but not boiling, on to the cake directly it is taken out of the oven. Sprinkle “ hundreds and thousands ” over it, and when cold turn it out on to a glass dish. 110 BREAD, CAKES, AND BISCUITS. Cake, Solferino. — Mix 4oz. very finely shredded orange and lemon peel with 8oz. savarin dough, then with this half fill a Solferino mould (something like a trois freres border mould), and let it stand on the stove till the dough rises and fills the mould completely, then bake in a moderate oven. Pour over this some apricot sauce, i.e., -ilb. of apricot jam boiled for a few minutes with a gill of water, then rubbed through a sieve, and flavoured with any liqueur to taste. This cake, though delicious as a cake, makes an even nicer sweet if served with the centre filled with flavoured whipped cream and a garnish of fruit tossed in syrup, either hot or cold. The same remark applies to Mexican and other cakes of the same kind. Sponge. — Take 1 jib. of eggs (eggs weigh about eight to ten to the pound), lib. caster sugar, and a few drops of essence of lemon ; whisk together in a large bowl the eggs and the sugar for half an hour (if you use an egg-beating machine fifteen minutes will be plenty), whisk- ing regularly and steadily one way, from right to left and back in a kind of circular sweep. This beating must be kept up till the mixture is ready, or the air cells formed by the whisking will collapse, and the cake in consequence become heavy and tough. At the end of half an hour stir in the flavouring lightly, and last of all 12oz. to 14oz. of flour

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