Small Sponge-Cakes

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Let the flour be perfectly dry, and the sugar well pounded and sifted.
  2. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar.
  3. Whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together.
  4. Dredge in the flour by degrees, add the flavouring.
  5. Batter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much colour, as they should be rather pale.
  6. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in a closed tin canister or wide-mouthed glass bottle.
Original Text
TO MAKE SMALL SPONGE-CAKES. 1785. INGREDIENTS.—The weight of 5 eggs in flour, the weight of 8 in pounded loaf sugar; flavouring to taste. Mode.—Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by degrees, add the flavouring; batter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much colour, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in a closed tin canister or wide-mouthed glass bottle. Time.—10 to 15 minutes in a quick oven. Average cost, 1d. each. Seasonable at any time.
Notes
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