Sponge Cake (No. 1)

Ingredients

• Yolks of 7 eggs
• Whites of 5 eggs
• 0.5 lb. flour
• Grated rind of 1 lemon
• 1 lb. loaf sugar
• 0.5 pint water

Method

1. 1

   Beat up the yolks of the eggs with the lemon rind, whip up the whites of five to stiff froth and add to yolks; boil the sugar in the water, add to eggs when slightly cooled and whisk for 20 minutes, stir in gently the flour, sifted; on no account beat the mixture while adding the flour; butter some moulds thoroughly, and dust them with castor sugar, pour in the mixture, and bake in a slow oven 1.5 hours if in one mould, three-quarters of an hour if in two moulds.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 58. The excerpt below is the record exactly as published.

SPONGE CAKE (No. 1). Yolks of 7 eggs Whites of 5 eggs f lb. flour Grated rind of 1 lemon 1 lb. loaf sugar

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