Sponge Cake

Ingredients

• Three teacupftils of sugar
• three teacupfuls of flour
• ten eggs
• rind of one lemon
• one tablespoonful of lemon-juice

Method

1. 1

   Beat yolks of eggs with sugar for half an hour.

2. 2

   Whip whites to a stiff froth and mix in.

3. 3

   Gradually add flour while beating, sprinkling in lemon juice and grated rind.

4. 4

   Pour batter into a greased baking tin and bake for an hour and a half.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 88. The excerpt below is the record exactly as published.

SPONGE CAKE. 20I minutes, until the mixture becomes a very smooth batter, and looks very white. Add to the batter the lemon-juice, grease a cake tin with butter and pour the batter into it, and placing this in a moderate oven bake the cake for one hour and a half. Found Cake, — One pound of flour, one pound of butter, one pound of sugar, eight eggs, one wineglassful of brandy, one saltspoonful of salt, rind of two lemons. Break the eggs into a bowl and beat them until very light. Place the sugar in a large bowl, add to it the butter and beat both to a cream. Stir into this cream the flour and the beaten eggs, pouring each in in alternate small portions until all is well beaten together. Add to the mixture the grated lemon rind; the salt, and brandy, stir these until thoroughly blended, when, greasing a cake tin, pour into it the cake batter and plac- ing this in a moderate oven, bake the cake for one hour and three quarters. When done, place the cake immediately upon a sieve to cool. Sponge Cake. — Three teacupftils of sugar, thfee teacupfuls of flour, ten eggs, rind of one lemon, one tabie- spoonful of lemon-juic

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