Sponge Cake (Variation 8)

Ingredients

• lib. of powdered sugar
• break in seven eggs
• the rind of half a lemon
• 11b. of well-sifted flour

Method

1. 1

   Put into a copper basin 1 lb of powdered sugar; break in seven eggs, and grate in the rind of half a lemon.

2. 2

   Beat well together with a wire whisk for one minute, place on a slow fire and heat it slightly, stirring sharply and continually.

3. 3

   Take it from the fire, and beat well until thoroughly cold.

4. 4

   Remove the whisk, and with a skimmer mix in carefully and slowly 1 lb of well-sifted flour; two-minutes-and-a-half will be sufficient.

5. 5

   Butter the interior of a 1 qt. round Cake-mould, and line it with paper, keeping it 1 in. higher than the mould.

6. 6

   Fill it with the preparation, and bake for one-hour-and-a-quarter in a moderate oven.

7. 7

   Let it cool thoroughly for two hours, and then turn out.

8. 8

   Place it on a pastry wire grating, and glaze with vanilla-flavoured chocolate icing.

9. 9

   Serve on a dish covered with a fancy paper.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 46. The excerpt below is the record exactly as published.

lib. of powdered sugar ; break in seven eggs, and grate in the rind of half a lemon. Beat well together with a wire whisk for one minute, place on a slow fire and heat it slightly, stirring sharply and continually. Take it from the fire, and beat well until thoroughly cold. Remove the whisk, and with a skimmer mix in carefully and slowly 11b. of well-sifted flour

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