Sponge Cake

Ingredients

• One pound of sugar finely ground
• half a pound of sifted flour
• eight eggs
• one teaspoonful of salt
• one tablespoonful of rose brandy
• a teaspoonful of lemon extract

Method

1. 1

   Beat the yolks of the eggs, flour and sugar together until smooth and light.

2. 2

   Beat the whites of the eggs to a high froth, then mix all together until well combined.

3. 3

   Add cream of tartar and soda sifted into the flour.

4. 4

   Butter a square tin pan, line it with paper, and pour in the mixture more than an inch deep.

5. 5

   Bake in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 139. The excerpt below is the record exactly as published.

Sponge Cake. — One pound of sugar finely ground, half a pound of sifted flour, eight eggs, one teaspoonful of salt, one tablespoonful of rose brandy, or a teaspoonful of lemon extract

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