Sponge Cake (Variation 6)

Ingredients

• Take twelve eggs
• lib. of caster sugar
• Jib. of flour
• the juice of one lemon
• 1 table-spoonful of good vinegar

Method

1. 1

   Beat the yolks with the sugar, then add the whites and again beat well; add the flour, and after adding it do not beat it longer than is required to stir it in; add the lemon and vinegar just before putting into the buttered mould.

2. 2

   When the Cake is eaten hot, lemon-flavoured sauce may be served with it.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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.

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. 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. Gradually stir in the flour, pour the mixture into a Cake-tin to the depth of about 2in., and bake from thirty-five to forty minutes in a slow oven. (5) Beat the yolks of three eggs ; add 1 breakfast-cupful of caster sugar, 1 table-spoonful of lemon juice, and 1 table- spoonful of cold water, or a lump of ice melted in the lemon juice to make 2 table-spoonfuls of liquid. Add the whites, For details respecting Culinary Processes. Utensils, Sauces, <tc., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 259 Cakes — continued. beaten stiff, and 1 breakfast-cupful of pastry-flour. Pour into a greased mould, and bake quickly. (6) Take twelve eggs, lib. of caster sugar, Jib. of flour, the juice of one lemon, and 1 table-spoonful of good vinegar

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