Sponge Cake (Variation 9)

Ingredients

• Sift 6oz. of flour
• grate the yellow rind of a lemon
• separate the whites from the yolks of twelve eggs
• sift 2oz. of powdered sugar
• beat 4oz. more of powdered sugar with the yolks until they are thick and creamy

Method

1. 1

   Rub the inside of a smooth Cake-pan, or plain charlotte-mould, with olive oil or melted butter, and dust it thickly with powdered sugar.

2. 2

   Sift 6 oz. of flour, grate the yellow rind of a lemon, and separate the whites from the yolks of twelve eggs; sift 2 oz. of powdered sugar, and beat 4 oz. more of powdered sugar with the yolks until they are thick and creamy.

3. 3

   If possible, have a second person beating the whites, or beat them to a stiff froth, and lightly mix with them the 2 oz. of sugar; then quickly and lightly mix, without beating, a third of the flour with the yolks, then a third of the whites, then more flour and whites, until all are used; add the grated rind during the mixing.

4. 4

   The motion of mixing must be very light, rather cutting down through the Cake batter than beating it.

5. 5

   As soon as the Cake is mixed, turn it into the pan, and bake in a moderate oven until a straw run into it can be withdrawn clean.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

Sift 6oz. of flour, grate the yellow rind of a lemon, and separate the whites from the yolks of twelve eggs ; sift 2oz. of powdered sugar, and beat 4oz. more of powdered sugar with the yolks until they are thick and creamy

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