Savoy Cake, or Sponge Cake in a Mould (No. 67)

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 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Take nine eggs, their weight of sugar, and six of flour, some grated lemon, or a few drops of essence of lemon, and half a gill of orange-flower water.
  2. Work them as in the last receipt.
  3. Put in the orange-flower water when you take it from the fire.
  4. Be very careful the mould is quite dry.
  5. Rub it all over the inside with butter.
  6. Put some pounded sugar round the mould upon the butter, and shake it well to get it out of the crevices.
  7. Tie a slip of paper round the mould.
  8. Fill it three parts full with the mixture.
  9. Bake it one hour in a slack oven.
  10. When done, let it stand for a few minutes, and take it from the mould, which may be done by shaking it a little.
Original Text
Savoy Cake, or Sponge Cake in a Mould.—(No. 67.) Take nine eggs, their weight of sugar, and six of flour, some grated lemon, or a few drops of essence of lemon, and half a gill of orange-flower water, work them as in the last receipt; put in the orange-flower water when you take it from the fire; be very careful the mould is quite dry; rub it all over the inside with butter; put some pounded sugar round the mould upon the butter, and shake it well to get it out of the crevices: tie a slip of paper round the mould; fill it three parts full with the mixture, and bake it one hour in a slack oven; when done, let it stand for a few minutes, and take it from the mould, which may be done by shaking it a little.
Notes
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