Sponge Cake (Large)

Ingredients

• 1 teacupful of boiling water
• six eggs
• 2 table-spoonfuls of flour
• the rind of one lemon

Method

1. 1

   Boil 1 teacupful of lump sugar in boiling water; when boiling, pour it over six eggs, whisk for half-an-hour, sift in gradually 2 tablespoonfuls of flour, grate the rind of one lemon and mix in.

2. 2

   Put in a greased mould and bake for three-quarters-of-an-hour.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 45. The excerpt below is the record exactly as published.

1 teacupful of boiling water ; when boiling pour it over six eggs, whisk for half-an-hour, sift in gradually 2 table-spoonfuls Fig. 293. Moulds used for large Sponge Cakes (Mathews and Son). of flour, grate the rind of one lemon and mix in. When well worked together put in a greased mould of any suitable shape (see Fig. 298) and bake for three-quarters-of-an-hour, or a little longer if required. (2) Beat well the yolks of seven eggs and add lib. of caster sugar ; then add the whites of fourteen eggs, and stir in very lightly Jib. of Vienna flour. Beat very little after putting in the flour. Put in a buttered mould and bake quickly. (3) Ten eggs, 2J breakfast-cupfuls of sugar, 2J breakfast- cupfuls of pastry-flour, the juice and grated rind of one lemon. Beat the yolks and sugar together until very light, add the lemon, beat the whites to a stiff froth, and stir the flour and the whites of eggs alternately into the beaten yolks and sugar. Pour the batter about 3in. deep in a baking-tin, sprinkle with sugar, and hake for three-quarters-of an-hour in a moderate oven. If the batter is not so deep in the pan it will not take so long to bake. (4) The yolks of a dozen eggs, the whites of eight, lj breakfast-cupfuls of caster sugar, the same quantity of flour, the rind of one lemon, and the juice of two. Beat the yolks and sugar together, add the lemon rind and juice, and beat a little longer ; beat the whites to a stiff froth, and add them to the mixture. Gradually stir in the flour, pour the mixture into a Cake-tin to the depth of about 2in., and bake from thirty-five to forty minutes in a slow oven. (5) Beat the yolks of three eggs ; add 1 breakfast-cupful of caster sugar, 1 table-spoonful of lemon juice, and 1 table- spoonful of cold water, or a lump of ice melted in the lemon juice to make 2 table-spoonfuls of liqui

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