Sponge Cakes

Ingredients

• two large eggs
• one-half cup of sugar
• one-half cup of flour
• one or two teaspoons of lemon juice
• a bit of grated rind

Method

1. 1

   Beat the yolks of the eggs until thick and light, add sugar, lemon juice, and grated rind.

2. 2

   Beat the egg whites with a bit of salt until stiff.

3. 3

   Fold the whites into the yolks and sift flour over, blending carefully.

4. 4

   Bake in a gentle heat for twenty minutes for small cakes or twice as long for one mass.

Nutrition per serving

As published

This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 86. The excerpt below is the record exactly as published.

Sponge Cakes. Equal measures of eggs, sugar and flour, or the weight of the eggs in sugar, and half of the weight of the eggs in flour. This also applies to the use of egg whites only as in angel cakes. In other words, two large or three small eggs rightly blended with one-half cup each of sugar and flour and carefully flavored and baked slowly will produce such a cake as that shown on page 65. The yolks of the eggs should be beaten until thicker and lighter colored than when beginning the process. To them add the sugar, one or two teaspoons of lemon juice and a bit of grated rind. Over the whites of the eggs sprinkle a bit of salt and beat until stiff. Fold them into the yolks and gradually sift the half cup of flour over, blending care- fully without stirring. Put into the pans and bake in a gentle heat for twenty minutes, if in small cakes ; twice as long if in one mass. Cream Puffs. In a saucepan heat one-half cup water with two ounces of butter or less. When boiling hot mix in one-half cup of flour

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