A Smaller Sponge Cake

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Time: Cook: 60 min Total: 60 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

Five full-sized eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the weight of four in sugar ↝ Sugar, NFS [Sugars and honey]
of nearly three in flour ↝ Flour, 00 [Cereal Grains and Pasta]
lemon-rind ↝ Lemon, raw [Citrus fruits]
bitter almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
vanilla ↝ Vanilla extract [Spices and Herbs]
confected orange-blossoms reduced to powder ↝ Orange Blossom [Liquor and cocktails]

Instructions (3)

Ensure all ingredients for sponge cakes are of good quality.
Pass the sugar and flour through a fine sieve kept expressly for such purposes.
Whisk the eggs as lightly as possible. Do not over-whisk after they reach a state of perfect firmness, as this can cause them to curdle and make the cake heavy.

Original Text

A SMALLER SPONGE CAKE.

(Very good.)

Five full-sized eggs, the weight of four in sugar, and of nearly three in flour, will make an exceedingly good cake: it may be flavoured, like the preceding one, with lemon-rind, or with bitter almonds, vanilla, or confected orange-blossoms reduced to powder. An hour will bake it thoroughly. All the ingredients for sponge cakes should be of good quality, and the sugar and flour should be dry; they should also be passed through a fine sieve kept expressly for such purposes. The excellence of the whole depends much on the manner in which the eggs are whisked: this should be done as lightly as possible, but it is a mistake to suppose that they cannot be too long beaten, as after they are brought to a state of perfect firmness they are injured by a continuation of the whisking, and will at times curdle, and render a cake heavy from this cause.

Notes

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