Sponge Cake with Rum

Ingredients

• 4oz. of caster sugar
• one egg
• the yolks of three eggs
• 2oz. of slightly-warmed butter
• 2oz. of flour
• an equal quantity of potato-flour
• £ wineglassful of rum
• a small quantity of grated lemon-peel

Method

1. 1

   Put 4 oz. of caster sugar into a basin with one egg and work with a wooden spoon.

2. 2

   Beat in the yolks of three eggs gradually.

3. 3

   Mix in 2 oz. of slightly-warmed butter and the well-whipped whites of three eggs.

4. 4

   Add 2 oz. of flour, 2 oz. of potato flour, 1 wineglassful of rum, and a small quantity of grated lemon peel.

5. 5

   Brush a flat mould with warmed butter, dust with potato flour, pour in the mixture, and bake in a slack oven for about half an hour.

6. 6

   Coat with a thin layer of orange marmalade and rum icing when cool.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 49. The excerpt below is the record exactly as published.

Sponge Cake ■with. Bum. — Put 4oz. of caster sugar into a basin with one egg ; work them with a wooden spoon, and beat in gradually the yolks of three eggs. When well beaten, mix with the eggs 2oz. of slightly -warmed butter, and the well- whipped whites of three eggs ; add 2oz. of flour, an equal quantity of potato-flour, £ wineglassful of rum, and a small quantity of grated lemon-peel

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