Sponge Cake
From Evans' recipe cookery book, 1900
Presented as published in 1900. 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 Evans' recipe cookery book (1900), page 33. The excerpt below is the record exactly as published.
SPONGE CAKE. Ingredients. i Breakfast-cupful Flour. i Breakfast-cupful Castor i Teaspoonful Baking Sugar. Powder. 4 Eggs. Method. Beat yolks of eggs well with sugar ; whisk whites of eggs till they are rather stiff ; mix with yolks, but do not stir more than is just necessary to mingle ingredients well together ; dredge in flour by degrees, having previously mixed with baking powder. Line tin with thoroughly-buttered paper and dredge flour thereon ; pour in mixture, and put at once in rather quick oven ; bake for forty-five minutes ; remove from tin before quite cold, and place on sieve till cold. 203 LEMON FEATHER CAKE. Ingredients. 6 Ozs. Flour. I Teaspoonful Baking 4 Ozs. Castor Sugar. Powder. Rind of Lemon (Grated). 2 Eggs. 2 Ozs. Butter. J Teacupful Milk. \ Teaspoonful Vanilla. Method. Beat butter and sugar to a cream ; add lemon ; beat eggs well and add ; mix thoroughly ; add milk ; add flour and baking powder ; ;add vanilla; stir well; grease cake tin and pour in mixture; bake one hour. 204 SEED CAKE. Ingredients. J Lb. Flour. 3 Ozs. Butter, i Dessert-spoonful Caraway Seeds. Method. Beat butter and sugar to a cream ; beat yolks of eggs well and add alternately with flour; whisk whites to a stiff froth, and mix lightly in ; add caraway seeds ; pour into tin lined with greased paper ; bake in moderate oven for an hour and a half. i Teaspoonful Baking Powder
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