Vanilla Sponge Cake

Ingredients

• half a pound of vanilla
• half a pint of water
• four ounces of refined sugar
• the whites of three eggs
• the well-beaten yolks of six eggs
• six ounces of dried and sifted flour

Method

1. 1

   Cut the vanilla into small pieces, tie it in muslin, and simmer it with water and sugar to make a syrup.

2. 2

   Remove the vanilla, let it cool, then stir in the egg whites and yolks.

3. 3

   Gradually add the flour.

4. 4

   Pour into a buttered mould and bake in a brisk oven for one hour.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2093. The excerpt below is the record exactly as published.

Vanilla Sponge Cake.— Cut half a pound of vaniUa into small pieces, tie it in mushn, and put it into a saucepan with half a pint of water and four ounces of refined sugar. Let it simmer to a clear syrup, then take out the bag of fiavouring, and stir tUl it is cool. Beat the whites of three eggs to froth, stii- them into the sjTup, add the well-beaten yolks of six eggs, and lastly, and very gradually, six ounces of diied and sifted flour

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