SPONGE CAKE

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Time
Cook: 10 min Total: 10 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Break three eggs into a copper pan.
  2. Take the weight of three eggs of sifted sugar, and switch over a warm place, such as a pan of hot water, or over the fire, till the eggs are warmed.
  3. Then remove from the heat, and switch till cold, and the eggs assume the appearance of a thick cream.
  4. Then mix in very lightly the weight of three eggs of flour.
  5. Flavour with vanilla, or almonds, or lemon.
  6. Bake in small sponge cake tins for ten minutes in a hot oven.
Original Text
SPONGE CAKE. Break three eggs into a copper pan; take the weight of three eggs of sifted sugar, and switch over a warm place, such as a pan of hot water, or over the fire, till the eggs are warmed. Then remove from the heat, and switch till cold, and the eggs assume the appearance of a thick cream. Then mix in very lightly the weight of three eggs of flour, flavour with vanilla, or almonds, or lemon, and bake in small sponge cake tins for ten minutes in a hot oven.
Notes
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