Berwick Sponge Cake

The cake and biscuit book · Douglas, Elizabeth · 1903

Source: The cake and biscuit book
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

6 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
9 ozs. powdered sugar ↝ Sugars, powdered [Sweets]
12 ozs. sifted flour ↝ Flour, 00 [Cereal Grains and Pasta]
2 even tea-spoons cream of tartar ↝ Leavening agents, cream of tartar [Baked Products]
1 even tea-spoon carbonate of soda ↝ Beverages, carbonated, club soda [Beverages]
1 lemon ↝ Lemon, raw [Citrus fruits]
a gill of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
four table-spoons of hot water ↝ Water, tap [Tap water]

Instructions (6)

Beat the eggs, yolks and whites together, with the sugar until very light. This should take about half-an-hour.
Take half of the flour and sift it gradually into the eggs and sugar.
Mix the cream of tartar with a gill of water, and add it to the mixture. Beat for a minute.
Add the rest of the flour and the juice and rind of the lemon. Add a little salt. Mix well.
Dissolve the carbonate of soda in four table-spoons of hot water. Stir it carefully in. Beat again.
Bake in large square or oblong tins in a quick oven.

Original Text

Berwick Sponge Cake

6 eggs 9 ozs. powdered sugar 12 ozs. sifted flour 2 even tea-spoons cream of tartar 1 even tea-spoon carbonate of soda 1 lemon

Beat the eggs, yolks and whites together, with the sugar until very light. This should take about half-an-hour. Take half of the flour and[Pg 12] sift it gradually into the eggs and sugar. Mix the cream of tartar with a gill of water, and add it to the mixture. Beat for a minute. Add the rest of the flour and the juice and rind of the lemon. Add a little salt. Mix well. Dissolve the carbonate of soda in four table-spoons of hot water. Stir it carefully in. Beat again. Bake in large square or oblong tins in a quick oven.

Notes

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