Sponge Cake
From Handbook of practical cookery, 1886
Serves 1
In baking sponge-cake, the seldomer the oven door is opened the better.
Presented as published in 1886. 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 Handbook of practical cookery (1886) by Matilda Lees Dods, page 144. The excerpt below is the record exactly as published.
SPONGE CAKES. 221 the mixture in small rounds, return the tin to the oven until the rounds take a pale-brown colour. Place the tin before the fire, and as quickly as possible lift the rounds with a knife, then with the fingers twist them to the shape of a small horn. Return them on a plate to the oven for a couple of minutes. These make a very pretty dish when filled with whipped cream and sent to table in a crystal dish. Sponge Cake.— One half pound flour, three quarters of a pound powdered sugar, the yokes of seven eggs, the whites of four eggs. Grease well with butter a fluted cake-tin. Place then in a basin the sugar, and pour over it enough boiling water to moisten it, add then the yolks of egg, and with the back of a wooden spoon beat both well together until they become like cream. Place then on a dry plate the whites of egg, and with a dry knife whip them to a stiff froth. Add the whites of egg to the yolks and sugar, and beat all together until the mixture is very light. (This takes about quarter of an hour.) Mix then in as gently and quickly as possible the flour, and pour all into the tin immediately. Place the tin in rather a quick oven, and bake for one hour. Sponge Cake. — Four eggs, the weight of four eggs in powdered sugar, the weight of two eggs in flour, the rind of one lemon
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