Sponge Cake

Ingredients

• 2 cups sugar
• 10 eggs
• 2 cups flour
• 1 lemon, juice and rind
• Baking-powder, if you like

Method

1. 1

   Beat the yolks light, beat in the sugar until very light, then add half the flour.

2. 2

   Beat the whites to a very stiff froth, add half of them to cake, then the remaining half of flour, then the remaining half of the whites, the grated rind and strained juice of lemon; stir lightly and put in buttered paper pan.

3. 3

   Bake in a quick oven, but not too hot, about forty-five minutes to one hour.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 77. The excerpt below is the record exactly as published.

Sponge Cake. 2 cups sugar lo eggs, salt 2 cups flour I lemon, juice and rind Baking-powder, if you like Beat the yolks light, beat in the sugar until very light, then add half the flour. Beat the whites to a very stiff froth, add half of them to cake, then the remaining half of flour, then the remaining half of the whites, the grated rind and strained juice of lemon; stir lightly and put in buttered paper pan. Bake in a quick oven, but not too hot, about forty-five minutes; to one hour. Great care should be taken not to but- ter the paper too heavily; lay the paper in hot pan and grease with small cloth. The Queen Cook Book 199 White Sponge Cake. 6 eggs, the whites i cup sugar J^ teaspoon cream tartar % cup flour I teaspoon almond extract Beat the whites to a stiff froth, then gradually beat in the sugar, mixing lightly, add the cream tartar to the flour, sift it twice, then sift it into the cake, mix the cake quickly, but carefully, add one teaspoon of flavoring. The recipe says turn into an ungreased pan and bake in a moderate oven thirty minutes, A Small Sponge Cake. I cup sugar i J^ cups flour 6 eggs Flavoring Beat eggs separately and mix as above. Sponge Cake. I tumbler sugar i tumbler flour 5 eggs I teaspoon vinegar Another Sponge Cake. I cup sugar i cup flour 4 eggs I teaspoon baking-powder Flavoring A Smaller Sponged Cake. I teacup sugar Jok-'^' i teacup flour 3 eggs, lemon extract i ^4 teasp'ns baking-powder y 2 tablespoons water. 300 The Queen Cook Book Icb-Cream Cake. 2 cups sugar ^ cup butter I cup milk 7 eggs, the whites 1 cup corn starch 2 cups flour 2 teaspoons baking-powder 2 teaspoons lemon extract Bake in three layers with boiled frosting between. Two cups sugar, one-half a cup of water boiling hot; boil until it candies; do not stir it. Cool a little and try it between the thumb and finger; if it threads it is done. Beat the whites of three eggs to a stiff froth; pour over them slowly (beating) the candied sugar and beat until cold. Mrs, Sarah B. Smith. The above recipe is a nice delicate cake baked in one loaf. DelicatbuCake. 2 cups sugar 3 cups flour 6 ounces butter 14 eggs

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