Sponge Cake

Ingredients

• half a pound of powdered sugar
• seven whole eggs
• the rind of half a lemon
• half a pound of well-sifted flour
• a one-quart, round cake-mold

Method

1. 1

   Put powdered sugar into a copper basin, break in eggs, and grate in lemon rind.

2. 2

   Beat well for one minute, then heat slightly while stirring.

3. 3

   Remove from heat and beat until cold.

4. 4

   Mix in flour carefully for two and a half minutes.

5. 5

   Butter the mold, line with paper, fill with preparation, and bake for one hour and fifteen minutes in a moderate oven.

6. 6

   Cool for two hours, unmold, glaze, and decorate with glace royale.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 286. The excerpt below is the record exactly as published.

Sponge Cake. — Put into a copper basin half a pound of pow- dered sugar. Break in seven whole eggs, and grate in the rind of half a lemon. Beat well together with the wire whip for one minute ; then place it on a slow fire and heat it slightly, stirring it sharply and continu- ally. Take it from the fire, and beat it well until thoroughly cold. Re- move the whip, and with a skimmer mix in carefully and slowly half a pound of well-sifted flour; two minutes and a half will be sufficient. But- ter the interior of a one-quart, round cake-mold

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