Sponge Cake. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
2.0 cakes
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Whip eggs and sugar together for 20 minutes before you add the flour.
  2. Flavour with 2 tablespoonfuls of orange-flower water.
  3. Line a plain mould with butter and sugar, and grated lemon also to flavour cake.
  4. Turn the cake out of mould, and stand it on its head till sent up as soon as cold, same day.
Original Text
Sponge Cake. No. 1. (Mrs. Albert Dicey. 1883.) The yolks of 12 eggs, the whites of 4 only, 1 lb. castor sugar, 1 lb. flour well dried in front of fire, and rubbed through a hair sieve. Whip eggs and sugar together for 20 minutes before you add the flour. Flavour with 2 tablespoonfuls of orange-flower water. Line a plain mould with butter and sugar, and grated lemon also to flavour cake. Turn the cake out of mould, and stand it on its head till sent up as soon as cold, same day. This quantity makes 2 cakes.
Notes
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