Sponge–Lemon or Orange

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Soak gelatine for 1 hour in cold water.
  2. Add boiling water to the soaked gelatine and bring to a boil.
  3. Add loaf sugar and the rind of lemons or oranges (use half the sugar for orange sponge).
  4. Add the juice of the fruit.
  5. Dissolve all ingredients and bring to a boil as for jelly.
  6. Strain the mixture into a large basin to cool.
  7. Add the well-whipped egg whites and whisk until stiff and white (about 1/2 hour).
  8. Pour into a rinsed mould.
  9. Bury the mould in ice for 2 to 3 hours.
Original Text
Sponge–Lemon or Orange. (Mrs. Wellington and Mrs. Fordyce Buchan. 1880.) Soak ¼ oz. gelatine for 1 hour, in 1 pt. of cold water. Then add ½ pt. of boiling water, let it again come to the boil, add ¼ lb. loaf sugar with the rind of 4 lemons or oranges rubbed on it (but orange sponge would want half the sugar only), add the juice of the fruit also; all to dissolve and come to the boil as for jelly; then strain it into a large basin to cool. Add the well-whipped whites of 2 or 3 eggs and whisk all stiff together ½ hour till white. Pour into a rinsed mould and bury in ice 2 or 3 hours.
Notes
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