Sponge Biscuits (1891)

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 (8)

2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
orange flower water
1 tablespoonful vanilla ↝ Vanilla extract [Spices and Herbs]
3 drops essence of lemon ↝ Lemon, raw [Citrus fruits]
candied orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]

Instructions (7)

Butter small moulds.
Beat butter and sugar to a cream.
Beat in first 1 whole egg then another, just as for a pound cake.
Gently strew in the flour and mix it with an iron spoon.
Spoon the mixture into the moulds.
Lay long strips of candied orange peel on top of each.
Bake a good brown in a moderate oven.

Original Text

Sponge Biscuits. (1891.)
Made in small buttered moulds.
Weigh 2 eggs in their shells, and use the same weight each of butter, sugar, and flour. Flavour with orange flower water, I tablespoonful vanilla or 3 drops essence of lemon.
First beat butter and sugar to a cream, then beat in first 1 whole egg then another, just as fo a pound cake, then gently strew in the flour and mix it with an iron spoon. Spoon the mixture into the moulds. Lay long strips of candied orange peel on top of each.
Bake a good brown in a moderate oven.

Notes

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