Sponge Cake

Ingredients

• One half pound flour
• three quarters of a pound powdered sugar
• the yokes of seven eggs
• the whites of four eggs

Method

1. 1

   Grease a fluted cake-tin with butter.

2. 2

   In a basin, mix the sugar with enough boiling water to moisten it, add the yolks, and beat until creamy.

3. 3

   Whip the whites to a stiff froth on a dry plate.

4. 4

   Combine the whites with the yolks and sugar, beating until very light.

5. 5

   Gently mix in the flour and pour into the tin.

6. 6

   Bake in a quick oven for one hour.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 144. The excerpt below is the record exactly as published.

SPONGE CAKES. 221 the mixture in small rounds, return the tin to the oven until the rounds take a pale-brown colour. Place the tin before the fire, and as quickly as possible lift the rounds with a knife, then with the fingers twist them to the shape of a small horn. Return them on a plate to the oven for a couple of minutes. These make a very pretty dish when filled with whipped cream and sent to table in a crystal dish. Sponge Cake.— One half pound flour, three quarters of a pound powdered sugar, the yokes of seven eggs, the whites of four eggs

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