Sponge Cake (Variation)

Ingredients

• Half a pound of pounded sugar
• half a pound of sifted flour
• the grated rind of a lemon
• six eggs

Method

1. 1

   Put the eggs and sugar, with the rind of a lemon, either rubbed off with the sugar, or grated, into an earthen pan or bowl; set it in very hot water, mixing the contents well till warm; then take it from the water, and continue to whisk it till quite cold, and rather thick, and then stir in gradually the flour.

2. 2

   Butter a tin mould, sift sugar over, pour in the mixture, and bake in a moderately hot oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 128. The excerpt below is the record exactly as published.

the grated rind of a lemon, and one ounce of caraway seeds, bruised. Mix the sugar and a pinch of salt with the flour ; wash and pick the caraway seeds, and when quite dry, bruise them, and mix with the other ingredients, adding the lemon-peel, and the eggs, well beaten ; lay them in rough pieces, about the size of a walnut, on a baking-tin, and bake in a moderate oven. No. 591. — Rotherham Biscuits. One pound of flour, three quarters of a pound of loaf sugar, quarter of a pound of butter, and four eggs. Beat the butter to cream ; add the flour, the sugar, powdered, and the eggs, well beaten ; mix all well together ; lay it in small pieces on tins, and bake in a moderately hot oven. No. 592.— Scotch Short-Bread. Three quarters of a pound of flour, quarter of a pound of ground rice, half a pound of good moist sugar, and half a pound of fresh butter. Mix the ground rice and sugar with the flour, add the butter, melted, mix, and roll it into three or four cakes, and bake in a moderately hot oven. Q 220 VEGETARIAN COOKERY. No. 593. — Scotch Short-Bread. Tliree quarters of a pound of flour, half a pound of butter, quarter of a pound of sugar, and two ounces of almonds. Rub part of the butter into the flour, adding the sugar, and almonds, finely chopped ; mix into a paste with the remainder of the butter, melted ; roll it about half an inch thick, and mark it in squares ; sprinkle caraway comfits, or powdered loaf sugar over, and bake in a moderately hot oven. No. 594. — SiMNEL. One pound of flour, quarter of a pound of butter, quarter of a pound of white sugar, one pound of currants, two ounces of candied lemon, quarter of a pint of milk, one egg, and quarter of an ounce of baking powder. Mix the baking powder with the flour ; rub in the butter ; add the sugar, the currants, the candied lemon, and the milk, mixed with the egg, well beaten ; mix all together, and bake it in a tin mould, in a moderately hot oven. No. 595. — Pitcaithly Bannock. One pound of flour, half a pound of butter, two ounces of almonds, two ounces of candied orange, two ounces of caraway comfits, and two oimces of powdered sugar. Dry the flour before the fire ; then mix it with the almonds, blanched, and thinly sliced, the candied orange, cut in small shreds, and the caraway comfits ; mix aU well together with the butter, melted ; form the bannock ; lay it on a flat baking- tin, and bake it in a rather slow oven. No. 596 — Seed Cake. One pound and a quarter of flour, one pound of butter, one pound and a half of loaf sugar, ten eggs, one ounce of caraway seeds, and a few drops of essence of lemon. Beat the butter to cream, and mix the sugar, powdered, with it. Whisk the whites of the eggs to a strong froth, and add to them the yolks, stin-ed a little with a spoon, but not beaten ; VEGETARIAN COOKERY. 227 mix them with the butter and sugar ; then put in the flour, lightly by degrees, stirring it till well incorporated ; add the caraway seeds, well washed, picked, and dried, and a little essence of lemon ; put it immediately into a buttered tin mould, and bake in a moderate oven. No. 597. — Shrewsbury Cakes. Half a pound of flour, six ounces of sifted loaf sugar, and five ounces of fresh butter. Soften the butter a little, pressing out the water ; mix the flour and sugar together ; work in the butter with a wooden spoon till well incorporated ; then add not quite two table- spoonfuls of water ; mix well 'with the spoon till it becomes a smooth stiff paste ; roll it very thin, and cut the cakes round, or in any other form. If the paste does not roll smoothly, cover it, and set in a cool place till the following day ; then roll it thin ; lay the cakes on baking-tins, and bake in a moderate oven. No. 598. — Shrewsbury Cakes. Three quarters of a pound of flour, six ounces of butter, eight ounces of powdered sugar, and one egg. Beat the butter to cream ; add the sugar, then the egg, well beaten, and then the flour, well dried ; mix all together ; roll the paste quite thin ; cut out the cakes, and bake on tins in a moderate oven. No. 599. — Sponge Cake. One pound of loaf sugar, three quarters of a pound of flour, seven eggs, and the rind of one largo lemon. Grate the rind of the lemon to the eggs ; boil the sugar in quarter of a pint of water ; pour it, boiling hot, upon the eggs and lemon-peel ; whisk it immediately for twenty minutes ; then stir in the flour, well dried and sifted ; put it in two tin moulds, warmed, and buttered with fresh butter ; bake in a moderately hot oven, and let it remain in the moulds a short time, but turn the cakes out whilst warm. 228 VEOKTARIAN COOKERY. No. 600.— Sponge Cake. Half a pound of pounded sugar, half a pound of sifted flour, the grated rind of a lemon, and six eggs

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