Sponge Cake (Variation 2)
From The encyclopædia of practical cookery, 1890
Serves 10
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 45. The excerpt below is the record exactly as published.
the yolks of seven eggs and add lib. of caster sugar ; then add the whites of fourteen eggs, and stir in very lightly Jib. of Vienna flour
Cook this with the app: pantry check, scaling, and the assistant.