Sponge Cake (Berwick)

Ingredients

• 1 teacupful of caster sugar
• the yolks of three eggs
• 1 teaspoonful of lemon-juice
• in 1 teacupful of water
• 1 teaspoonful of bicarbonate of soda
• 1 teaspoonful of cream of tartar
• Jib. of flour
• the whites of three eggs

Method

1. 1

   Whisk the yolks of three eggs with 1 teacupful of caster sugar.

2. 2

   Add 1 teaspoonful of lemon juice in 1 teacupful of water, then mix with 1 teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, and 1 lb. of flour.

3. 3

   Whisk the whites of three eggs to a froth and mix everything together to form a good dough.

4. 4

   Put into round tins and bake in a quick oven.

5. 5

   When cool, split and fill with whipped sweet cream.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 47. The excerpt below is the record exactly as published.

Sponge Cake (Berwick). — Beat 1 teacupful of caster sugar with the yolks of three eggs, add 1 teaspoonful of lemon- juice in 1 teacupful of water, then mix with 1 teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, and Jib. of flour. Whisk the whites of three eggs

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