Sponge Fingers

Ingredients

• the whites of six eggs
• half a cupful of powdered sugar
• half a cupful of flour
• the grated yellow rind of an orange

Method

1. 1

   Mix the sugar and orange rind.

2. 2

   Beat the whites of the eggs to a stiff, dry froth.

3. 3

   With a spoon, beat the sugar into the beaten whites; do not stir it in.

4. 4

   Cut in the flour, a little at a time.

5. 5

   Bake as described in the previous receipt.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 393. The excerpt below is the record exactly as published.

sponge fingers. Should the oven be too hot the cake will rise and then fall. Still, it must be hot enough to form a crust on the cakes quickly, else they will spread and, of course, be spoiled. Now that everything is ready, make the cake. Grate the rind of the lemon on the sugar. Beat the yolks of the eggs very light. Add the sugar to them, and beat with a spoon until the mixture is smooth and light. Beat the whites of the eggs to a stiff, dry froth. Add the beaten yolks and sugar to the whites, a spoonful at a time. Do not stir the mixture ; cut it in lightly. Now sprinkle in the flour, a little at a time, and cut it lightly into the preparation, which must be kept dry and light. If it be stirred it will become liquid and heavy. When the flour has been added, pour the preparation into the pastry-bag. There should be enough to fill about two-thirds of the bag. Twist the cloth at the top, and con- tinue twisting until the cake mixture is pressed well down. Remove the stopper from the tube. Hold the top part of the bag in the left hand. Place the right hand under the bag and near the tube, having the thumb come on top. Bring the point of the tube close to the buttered paper mentioned in the first part of the receipt, and apply a slight pressure with the thumb and fingers of the right hand. This will force the paste out of the bag on the paper. Draw the bag toward you very slowly, continuing the pressure all the while. When the sponge fingers are long enough, remove the pressure, and tip the point of the bag up. This will stop the flow of the Pastry-bag. CAKE. 747 Sponge Fingers. mixture. The lingers should be four or five inches long Press them out in rows on the paper until all the prep- aration has been used. Dredge them thickly with pow- dered sugar, and bake for about twelve minutes; then remove from the paper, and spread on a dish to cool. White Sponge Fingers. Use the whites of six eggs, half a cupful of powdered sugar, half a cupful of flour, and the grated yellow rind of an orange

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