Sponge Cake

Ingredients

• three tea-cupfuls of sugar
• three tea-cupfuls of flour
• ten eggs
• rind of one lemon
• one tablespoonful of lemon-juice

Method

1. 1

   Put the sugar into a mixing-bowl, separate the yolks from the whites of the eggs, and beat the yolks with the sugar for half an hour.

2. 2

   Whip the whites to a stiff froth and stir into the yolk mixture.

3. 3

   Gradually add the flour while beating constantly, along with lemon juice and grated lemon rind.

4. 4

   Pour the batter into a greased baking-tin and bake for one and a half hours in a moderate oven.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 138. The excerpt below is the record exactly as published.

Sponge Cake. — Three tea-cupfuls of sugar, three tea- cupfuls of flour, ten eggs, rind of one lemon, one table- spoonful of lemon- ju

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