Sponge Cake (Butter)

Ingredients

• Jib. of sifted crushed loaf sugar
• four or five eggs
• Jib. of warmed butter
• 1 teacupful of milk
• 1 teaspoonful of baking-powder
• 3 breakfast-cupfuls of flour

Method

1. 1

   Put 1 lb. of sifted crushed loaf sugar into a basin, work in 4 or 5 eggs, beat in gradually 1 lb. of warmed butter, pour in 1 teacupful of milk, and add 1 teaspoonful of baking powder mixed in with 3 breakfast-cupfuls of flour.

2. 2

   When thoroughly mixed, turn into a buttered shallow tin and bake.

3. 3

   When done, turn out of the tin and cover with a meringue made of 4 tablespoonfuls of sifted crushed loaf sugar to each white of egg.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 48. The excerpt below is the record exactly as published.

Sponge Cake (Butter).— Put Jib. of sifted crushed loat sugar into a basin, work in four or five eggs, beat in Jib. of warmed butter, pour in 1 teacupful of milk, and add 1 teaspoonful of baking-powder mixed in with 3 breakfast-cupfuls of flour

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