Sponge Cakes

Ingredients

• 6 oz. flour
• 6 oz. caster sugar
• 6 yolks of eggs
• 4 whites of eggs
• a gill of milk

Method

1. 1

   Sift flour and dry it.

2. 2

   Cream sugar and egg yolks, beat for 20 minutes.

3. 3

   Add milk and flour, mix in whisked egg whites lightly.

4. 4

   Fill moulds and bake for about 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 527. The excerpt below is the record exactly as published.

e yolks of eggs and sugar, and prepare the same mixture with the given ingredients as for Genoise. 1978. Genoise decoree. — Prepare the Genoise mixture (any flavour) and put into a square baking-sheet ; if you do not have one with the sides turned up all round fasten a piece of wood across the It R 610 THE NEW CENTURY COOKERY BOOK part which is open, to keep the mixture from running off. Bake it in a quick oven to a nice yellow colour ; cut it into fancy or plain shapes, put them to dry, then glaze them with different coloured fondant or glace royale ; when dry ornament with apple and red currant jelly. 1979. Gateau Genoise ( Genoise Cake). — 6 eggs, ^ oz. caster sugar, 6 oz. butter, 6 oz. flour, the thin rind of | a lemon finely chopped. Break the eggs into a basin or into a copper egg-bowl ; beat up with a whisk and add the sugar ; whisk these together over a stew- pan of boiling water for about fifteen minutes, till it appears like a thick cream, then stir in by degrees the flour (sifted) and the butter (melted) ; lastly add the lemon-rind, pour this mixture into a well- buttered saute-pan, and bake in a moderately heated oven from twenty-five to thirty minutes. Turn out, let cool, and use as required. 1980. Madeleines d’Fpernay. — ^ lb. caster sugar, 7 eggs, 4 oz. sifted flour, the rind of half a lemon finely chopped, 1 oz. of ground almonds, 2 oz. butter. Put the sugar into a basin, stir in the yolks of the eggs one at a time, and beat until it resembles a thick cream ; stir in half the flour, the lemon-rind, and almonds. Whisk the whites of eggs to a stiff froth, melt the butter, work in gently the whites of eggs, the remainder of the flour, and the melted butter. The mixing must be done very carefully, so as to retain as much as possible the frothy consistency of the whites of eggs. Three-parts fill some well-buttered madeleine or floured patty-pans, bake them in a moderate oven from fifteen to twenty minutes. 1981. Sponge Cakes. — 6 oz. flour, 6 oz. caster sugar, 6 yolks and 4 ichites of eggs, a gill of milk

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