Sponge Cake No. 1

Ingredients

• seven eggs
• three-quarters of a pound of lump sugar
• one gill of water
• half a pound of flour

Method

1. 1

   Whisk eggs, boil and skim water with sugar, mix with eggs, beat for 45 minutes.

2. 2

   Add flavorings and flour, bake in a quick oven for 45 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 156. The excerpt below is the record exactly as published.

half a pound of flour, little by little, CAKES AND CONFECTIONS 225 till the paste gets thick and firm. Roll it out, and cut into small rounds with pastry moulds, and bake in a brisk oven in buttered tins, or on oiled paper. Scones. — No. 1. Take half a pound of flour, half a tea- spoonful of sugar, half a teaspoonful of bicarbonate of soda, one-quarter of an ounce of cream of tartar, and a pinch of salt. Mix these thoroughly, taking care there are no lumps in the soda or tartar. Add half an ounce of butter ; rub it well into the flour ; make a hole in the centre, and pour in a gill of sour milk (butter-milk slightly sour is preferable). Mix quickly and lightly but do not knead it. Place the dough on a floured board, roll out to a quarter of an inch thick, cut into small rounds, and place on a hot griddle, when they should begin to rise at once. Turn them once or twice, and draw back to a cooler part of the griddle when nearly done. Ten minutes is sufficient time. No. 2. Put a pound of dry flour into a basin, and add to it one heaped tablespoonful of cream of tartar, half a teaspoonful of carbonate of soda, free from all lumps, and a large pinch of salt. Then mix all well together, and with a knife stir in by degrees enough butter-milk to make a soft but not too wet dough. Turn this out on the baking- board ; take a third of the dough, and roll it out on the board, which must be previously well-floured to about half an inch in thickness, cut into four pieces, and bake on a hot griddle, turning the cakes when risen and of a pale brown colour on the one side. They must be baked moderately quickly, but on neither a slow nor a fierce fire. They should rise to fully double their thickness. Schlirze-Bendel {German). — Take half a pound of sugar, four eggs, a good-sized piece of butter, some rose water (or rum), and as much flour as will make a paste. Roll out rather thin, and cut into long, narrow strips, and shape into knots or bows. Fry in plenty of hot fat, after which, roll in sugar and powdered cinnamon. Shortbread. — Take three-quarters of a pound of flour, a quarter of a pound of ground rice, half a pound of butter, a quarter of a pound of sugar, and a pinch of salt. Rub the butter and flour well together, then add the sugar, salt, and rice. Knead it thoroughly with the hand, and cut it 15 226 THE housewife's REFEREE into cakes. Bake in a slow oven for about twenty minutes ; but of course when it is done must be judged by the heat of the oven and appearance of the cakes. Shortbread) Scotch. — Put two pounds of butter in some warm place overnight where it will become gradually soft without melting. Take two quarterns of flour and mix with half a pound of castor sugar ; add these to the butter, and knead the whole till it appears like a dough ; then add a tablespoonful or two of yeast. Again knead it, and roll it into cakes the proper size and thickness. Ornament the edges with comfits, having previously pricked the cakes with a fork. Silver Cakes. — One and a half cupful of butter, three of sugar, one and a half pint of pastry and sifted flour, the whites of fourteen eggs, a teaspoonful of soda, and two of cream of tartar. Flavour with almonds. Slim Cakes (Scotch). — Take a quarter of a pound of butter to one of flour, and as much hot milk as will make the above into a dough of suitable consistency ; to this add two eggs well beaten. Handle the paste very lightly, work it quickly, roll it out, and cut it with any small basin or fancy shape. Bake on a griddle. Serve the cakes hot at once, buttered and placed one on the top of the other. Slim Cakes of Old Scotland. — Take three ounces of butter, one pound of flour, one well-beaten egg, and as much sweet milk as will make a dough. Mix quickly, roll out and cut in shape, and bake quickly on a griddle ; serve hot, with plenty of butter. Sponge Cake. — No. 1. Seven eggs, saving two whites, (whisk them to mix together) ; three-quarters of a pound of lump sugar, one gill of water

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