Sponge Cake (Variation 12)
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 47. The excerpt below is the record exactly as published.
Whip five eggs and Jib. of caster sugar, and stand the basin in another with hot water in it ; when you have whisked it until it is a thick white froth sift in gradually 3oz. of dried flour
Cook this with the app: pantry check, scaling, and the assistant.