Sponge Sandwich
From The Samaritan cookery book, 1903
Recipe by Mrs. Canton, London.
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 62. The excerpt below is the record exactly as published.
SPONGE SANDWICH. 3 eggs. — Their weight in butter (salt), castor sugar and flour i large teaspoonful of baking powder Cream the butter and sugar, add the eggs well beaten, and the flour and baking powder sifted. Beat well for five minutes and pour into two shallow round tins, well buttered, and bake in a very slow oven for about twenty minutes. When cold, cut each cake in two and spread raspberry jam between, and sift castor sugar over the top. Mrs. Canton, London. CREAM SPONGE WITH ICING. 2 eggs Their weight in flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.