Sponge Cake

Name: Sponge Cake
Yield: 24 servings
Ingredients: one pound of granulated sugar; the yolks of ten eggs; the yellow rind of two lemons; the juice of one; the whites of the ten eggs; three-fourths of a pound of flour

From Twentieth century home cook book, 1905

Serves 24

This will make three good-sized loaves.

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 22. The excerpt below is the record exactly as published.

Sponge Cake. — Take one pound of granulated sugar beaten with the yolks of ten eggs. Grate into this the yellow rind of two lemons, and add the juice of one; then beat the whites of the ten eggs separately, very light, and add the same, stirring lightly together. To this add three-fourths of a pound of flour

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