Sponge Cake (Variation 7)

Ingredients

• Warm 6oz. of butter
• lib. of caster sugar
• the yolks of ten eggs
• lib. of sifted flour
• the grated peel and juice of one lemon

Method

1. 1

   Warm 6 oz. of butter without oiling it, then beat it with 1 lb of caster sugar until creamy.

2. 2

   Thoroughly whisk the yolks of ten eggs, beat them gradually in with the butter, then add 1 lb of sifted flour and the grated peel and juice of one lemon.

3. 3

   Work these ingredients until well mixed: whip the whites of the ten eggs and stir them in lightly.

4. 4

   Butter the interior of rather a large mould and pour in the mixture.

5. 5

   It should only three-parts fill the mould.

6. 6

   Blanch 2 oz. of almonds, and lay them on top of the batter, then cover with coarsely-pounded sugar.

7. 7

   Bake the Cake in a moderate oven.

8. 8

   When cooked, turn the Cake out of the mould, and let it get quite cold before serving.

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. 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. When the Cake is eaten hot, lemon-flavoured sauce may be served with it. (7) Warm 6oz. of butter without oiling it, then beat it with lib. of caster sugar until creamy. Thoroughly whisk the yolks of ten eggs, beat them gradually in with the butter, then add lib. of sifted flour and the grated peel and juice of one lemon

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