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Sponge Cake (a German recipe)

Name: Sponge Cake (a German recipe)
Yield: 3 servings
Ingredients: half a pound of sifted sugar; the yolks of ten eggs; six ounces of butter; half a pound of fine flour; the grated peel of a lemon and its juice

From Cassell's dictionary of cookery, 1892

Serves 3

Ensure to stir well for a fluffy texture.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1887. The excerpt below is the record exactly as published.

Sponge Cake (a German recipe). — Take half a pound of sifted sugar and the yolks of ten eggs ; stir these ingredients for a quarter of an hour. Add six ounces of butter beaten to a cream, half a pound of fine flour, and the grated peel of a lemon and its juice

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