Sponge Cake

Ingredients

• one pound of eggs
• fourteen ounces of sugar
• half a pound of flour

Method

1. 1

   Beat eggs separately, mix yolks with sugar, add whites, then stir in flour.

2. 2

   Bake immediately in a well-rubbed pan.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 27. The excerpt below is the record exactly as published.

sponge cake. Use the rinds and juice of two large oranges and two large lemons (or three medium- sized ones of each kind), half of these to go for an icing and the other half in the cake. Make the icing of the whites of six (U6) JANE HAMILTON'S RECIPES eggs, two and a half pounds of pulverized sugar, and the fruit rinds and juice. The rinds and juice put in the icing must be strained through muslin. After standing a while on the rind to extract the juice, put the icing between the cakes like jelly. Set them in the stove for four or five minutes to dry the icing. 999 GINGER CAKES. Mix one quart of flour, four ounces of lard, a third of a gill of ginger, a full one of brown sugar, two gills of good molasses, and a little salt. Add a rounding teaspoonful of soda beaten up in some of the molasses. The dough should be kneaded and rolled well, cut in thin cakes, and baked crisp. 999 LEMON CAKE. Take one pound of loaf sugar, three- quarters of a pound of butter, eight eggs, six ounces of flour, and juice of three lemons of good size and flavor. This is mixed JANE HAMILTON'S RECIPES exactly as for pound cake. It may be baked in a dish with or without paste as a pud- ding, or it may be baked in little moulds or cups as cakes. 999 LOAF CAKE. To a quart of flour put four eggs, six ounces of butter, two teaspoonfuls of yeast, half a pint of water, and salt. Work them well together and set in a warm place to rise. When it has risen sufficiently add twelve ounces of loaf sugar, put it into a pan prepared as for other cakes, and after it is risen bake slowly. 999 MILK FRITTERS. One quart of flour, one pint of milk, seven eggs, and a little salt. Put the pan on the fire, mix half the flour in a batter, and pour it in the milk, mixing it all the time. After it has boiled a few minutes take it off and stir in the remainder of the flour, the eggs, and salt. Drop the batter by spoonfuls into (its) JANE HAMILTON'S RECIPES a pound of boiling lard, and let it stay until it is a light brown. NAPLES BISCUIT. One pound of flour, one of eggs, one of loaf sugar. Prepare and bake like sponge cake. 999 OLD MAID. Take one pound of the whitest flour, one pound of loaf sugar, one pound or three- quarters of a pound of fresh butter, and the whites of twelve eggs. Wash all the salt out of the butter, and cream it with flour as for pound cake. Beat the white of eggs to a froth, stir in the sugar, and then beat in the creamed butter and flour. Bake in a mould or in cups. 999 PANCAKES. To one quart of flour put one quart of milk and eight eggs. Beat the eggs well, stir in the flour and a little salt, then pour (119) JANE HAMILTON'S RECIPES on the milk, stirring the batter all the time. Have your pan hot with a spoonful of lard in it and put in as much batter as will barely cover the bottom. When it is browned suf- ficiently turn and fry on the other side. If you like pancakes very thin add half a pint of milk to the above quantity. 999 PLUM CAKE. One pound of sugar, one pound of eggs, one pound of butter, and one pound of flour. Prepare exactly as for pound cake. Take a pound and a half of seedless raisins, cut them into two or three pieces each, roll them in flour, and stir them in the cake. POUND CAKE. One pound of flour, one of eggs, one of sugar, and one of butter. Beat the yolks and whites separately, — the whites to a froth, the yolks until they are very light, — stir the sugar in the yolks, then the creamed flour. Wash the salt out of the butter and •'(120) JANE HAMILTON'S RECIPES work it with the flour, until the mixture becomes what is called a cream, that is white and of the consistency of thick cream. Then work it into the cake and beat the cake for twenty minutes with a strong hand. Have a cake pan rubbed with a little lard, pour in the cake, and bake it with a slow heat. The whites of the eggs are not put in until after the butter and flour, creamed together, is beaten in. SOFT GINGER CAKES. Five eggs well beaten, two cups of mo- lasses, one cup of brown sugar, one cup of butter, five cups of flour, and three table- spoonfuls of pounded ginger. If the butter is fresh add a little pinch of salt, and lastly a drachm of soda dissolved in half a cup of sour cream or milk. Bake in a brisk oven in small pans. All soda breads and cakes bake best in shallow pans or moulds of tin. There is no objection to the pans being large if they are shallow. t21 JANE HAMILTON'S RECIPES SPONGE CAKE. One pound of eggs, fourteen ounces of sugar, and half a pound of flour

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