Sponge Cake (Variation 4)

Ingredients

• the yolks of a dozen eggs
• the whites of eight
• lj breakfast-cupfuls of caster sugar
• the same quantity of flour
• the rind of one lemon
• the juice of two

Method

1. 1

   Beat the yolks and sugar together, add the lemon rind and juice, and beat a little longer; beat the whites to a stiff froth, and add them to the mixture.

2. 2

   Gradually stir in the flour, pour the mixture into a Cake-tin to the depth of about 2 in., and bake from thirty-five to forty minutes in a slow oven.

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 rind of one lemon and mix in. When well worked together put in a greased mould of any suitable shape (see Fig. 298) and bake for three-quarters-of-an-hour, or a little longer if required. (2) Beat well 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. Beat very little after putting in the flour. Put in a buttered mould and bake quickly. (3) Ten eggs, 2J breakfast-cupfuls of sugar, 2J breakfast- cupfuls of pastry-flour, the juice and grated rind of one lemon. Beat the yolks and sugar together until very light, add the lemon, beat the whites to a stiff froth, and stir the flour and the whites of eggs alternately into the beaten yolks and sugar. Pour the batter about 3in. deep in a baking-tin, sprinkle with sugar, and hake for three-quarters-of an-hour in a moderate oven. If the batter is not so deep in the pan it will not take so long to bake. (4) The yolks of a dozen eggs, the whites of eight, lj breakfast-cupfuls of caster sugar, the same quantity of flour, the rind of one lemon, and the juice of two

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