Sponge Cake

Ingredients

• two cupfuls and a half of sugar
• two and a half of pastry flour
• ten eggs
• the juice and rind of one large lemon

Method

1. 1

   Butter the pans and line them.

2. 2

   Grate the rind of the lemon on the sugar.

3. 3

   Squeeze the juice into a cup.

4. 4

   Beat the yolks of the eggs until thick and light, then add sugar and beat until light.

5. 5

   Add lemon juice and beat for two minutes.

6. 6

   Beat the whites to a stiff froth and fold into the yolk mixture.

7. 7

   Slowly add flour, keeping the mixture light.

8. 8

   Pour into pans and bake for about forty minutes in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 392. The excerpt below is the record exactly as published.

sponge cake, the cake will sometimes rise very high and fall again. In any case it will be coarse- grained and tough. A good test for sponge cake is to put a piece of white paper into the oven, close the door, and open it in five minutes. If the paper be a rich yel- low, the oven is right ; but if it be light yellow, the oven is too cool, or if a dark brown, it is too hot. For pound cake the oven should be just hot enough to color the paper light brown. Cup cake requires an. oven of about the same temperature. It may, however, be a very little hotter without damage to the cake. Molasses gingerbread and all the thin-rolled cakes re- quire a hotter oven. The paper should turn a dark brown in five minutes. Great care should be taken to prevent the cake from being jarred while it is baking, particularly when the 744 MISS PARLOA'S KITCHEN COMPANION. cake is semi-liquid, as it always is when it has been in the oven only a little while. When the cake is baked it is a good plan to let it par- tially cool in the pans. A delicate cake is often made heavy by the jarring when it is taken from the pan hot. Sponge Cake. In making sponge cake it is always best to weigh the materials if possible. The best rule for sponge cake is the weight of the eggs in sugar and half the weight of the eggs in flour. For every ten eggs use the juice and rind of one large lemon. For the benefit of those who have not scales, a rule for measuring the materials is given in the chapter en- titled " What All Housekeepers should Know." The method of mixing the cake is the same whether the' materials be weighed or measured. For two sheets of cake use two cupfuls and a half of sugar, two and a half of pastry flour

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