Almond Sponge Cake (No. 72)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

one pound of blanched almonds ↝ Nuts, almonds, blanched [Nut and Seed Products]
the whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]
one pound of sifted loaf sugar ↝ Sugar, NFS [Sugars and honey]
some grated lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
the yelks of fifteen eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of twelve eggs ↝ Egg, white only, raw [Eggs and omelets]
a quarter of a pound of sifted dry flour ↝ Flour, 00 [Cereal Grains and Pasta]
prepare a mould as at No. 67

Instructions (6)

Pound in a mortar one pound of blanched almonds quite fine, with the whites of three eggs.
Then put in one pound of sifted loaf sugar, some grated lemon-peel, and the yelks of fifteen eggs—work them well together.
Beat up to a solid froth the whites of twelve eggs, and stir them into the other ingredients with a quarter of a pound of sifted dry flour.
Prepare a mould as at No. 67.
Put in the mixture, and bake it an hour in a slow oven.
Take it carefully from the mould, and set it on a sieve.

Original Text

Almond Sponge Cake.—(No. 72.)

Pound in a mortar one pound of blanched almonds quite fine, with the whites of three eggs; then put in one pound of sifted loaf sugar, some grated lemon-peel, and the yelks of fifteen eggs—work them well together: beat up to a solid froth the whites of twelve eggs, and stir them into the other ingredients with a quarter of a pound of sifted dry flour: prepare a mould as at No. 67; put in the mixture, and bake it an hour in a slow oven: take it carefully from the mould, and set it on a sieve.

Notes

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