Sponge Cake

Ingredients

• eight eggs
• their weight (in their shells) of caster sugar
• the weight of six in flour

Method

1. 1

   Beat the egg yolks till quite light, mix in the sugar quickly, and whisk for at least 12 to 15 minutes.

2. 2

   Stir in the flour and the very stiffly whipped egg whites quickly and lightly.

3. 3

   Half fill the moulds with the mixture, dust the tops with sifted flour and sugar, and bake for 10 to 12 minutes in a moderate oven, covering with buttered paper to prevent over-browning.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 87. The excerpt below is the record exactly as published.

eight eggs, their weight (in their shells) of caster sugar, and the weight of six in flour ; beat the egg yolks till quite light, and not the least ropy, then mix in the sugar quickly, and whisk it all well together for at least twelve to fifteen minutes, after adding the sugar. Now stir in the flour and the very stiffly whipped egg whites, quickly and lightly, in alternate spoonfuls, and half fill the moulds at once with the mixture ; dust the top3 of the cakes with some of the sifted flour and sugar, and bake ten to twelve minutes in a moderate oven, covering the cakes with a buttered paper directly they begin to colour, to prevent their over- browning. A little flavouring may be added just at the last stage of the mixing, or loaf sugar rubbed on orange or lemon rinds, and pounded and sifted, or loaf sugar crushed with a vanilla bean, or some vanilla chocolate may be used, instead of plain caster sugar, to dust the moulds and the cakes. Remember, the great secret of sponge cake

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