Sponge Cake

Ingredients

• Ten eggs
• their weight in fine granulated sugar
• half their weight in flour
• juice and grated rind of a lemon

Method

1. 1

   Break the eggs, separate the whites from the yolks, and reject two yolks.

2. 2

   Whip the yolks with lemon juice and peel, then gradually beat in two-thirds of the sugar.

3. 3

   Beat the whites stiff and whip in the remaining sugar.

4. 4

   Fold the yolks into the whites, then sift in the flour gradually, mixing carefully.

5. 5

   Bake in a moderate oven for twenty minutes to an hour.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 114. The excerpt below is the record exactly as published.

Sponge Cake. — Ten eggs, their weight in fine granu- lated sugar, half their weight in flour, juice and grated rind of a lemon

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