859. Sponge Cake

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (6)
Instructions (14)
  1. Put one pound of powdered sugar in a good-sized bowl, which stand in a bain-marie of hot water.
  2. Sift one pound of flour upon a sheet of paper.
  3. Break twelve eggs into the bowl with the sugar.
  4. Whisk the eggs and sugar rather quickly until they become a little warm and rather thickish.
  5. Take the bowl from the bain-marie, and continue whisking until nearly or quite cold.
  6. Add the chopped rind of a lemon and the flour.
  7. Mix lightly with a wooden spoon.
  8. Lightly butter your mould or baking-dish and put a little flour into it, knocking out all that does not adhere to the butter.
  9. Pour in the mixture.
  10. Place it one hour in a moderate oven.
  11. Check for doneness: if done it will feel firm to the touch, but the surest method is to run a thin wooden skewer into the centre; if it comes out clean the cake is done, but if not some of the mixture would adhere to it.
  12. Care should be taken not to disturb it until quite set, or it would sink in the centre, and never properly bake.
  13. When done turn it out upon a sieve to cool.
  14. Serve where indicated.
Original Text · last edited 14 days ago
859. Sponge Cake.—Put one pound of powdered sugar in a good-sized bowl, which stand in a bain-marie of hot water; sift one pound of flour upon a sheet of paper, then break twelve eggs into the bowl with the sugar, which whisk rather quickly until they become a little warm and rather thickish, then take the bowl from the bain-marie, and continue whisking until nearly or quite cold; then add the chopped rind of a lemon and the flour, which mix lightly with a wooden spoon; have ready your mould or baking-dish lightly buttered, into which you have put a little flour, knocking out all that does not adhere to the butter, pour in the mixture and place it one hour in a moderate oven, it may require longer or not so long, but that will depend entirely upon the compass you have it in; if done it will feel firm to the touch, but the surest method is to run a thin wooden skewer into the centre, if it comes out clean the cake is done, but if not some of the mixture would adhere to it; care should be taken not to disturb it until quite set, or it would sink in the centre, and never properly bake; when done turn it out upon a sieve to cool. Serve where indicated.
Notes
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