Sponge Cake Ring with Cream

Ingredients

• £lb. of pounded orange or vanilla sugar
• the yolks of six eggs
• saltspoonful of salt
• the whites of the six eggs
• 3oz. of sifted flour
• 3 table-spoonfuls of potato-flour

Method

1. 1

   Beat together 0.5 lb. of pounded sugar with the yolks of six eggs and a saltspoonful of salt.

2. 2

   Whisk the whites of six eggs to a stiff snow and mix lightly with the yolks.

3. 3

   Stir in smoothly 3 oz. of sifted flour and 3 tablespoonfuls of potato flour.

4. 4

   Butter a savarin-mould, dust with potato flour and caster sugar, pour in the mixture, and bake in a moderate oven for three-quarters of an hour.

5. 5

   When cooked, turn out and cool, coat with marmalade, and then with orange-flavored icing.

6. 6

   Whip 1 pint of thick cream sweetened with caster sugar and pour into the center before serving.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 48. The excerpt below is the record exactly as published.

Sponge-Cake Ring -with Cream. — Put £lb. of pounded orange or vanilla sugar with the yolks of six eggs, and beat them until well frothed, add also saltspoonful of salt. Whisk the whites of the six eggs to a stiff snow, and mix them lightly with the yolks ; stir in smoothly 3oz. of sifted flour, and 3 table-spoonfuls of potato-flour

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