Sponge Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Put the sugar (with which should be included several lumps which have been well rubbed on a lemon and then crushed) into a basin and break the eggs on to it.
  2. Beat with a steel carving fork until the mixture becomes thick and creamy, which should take from twenty to thirty minutes.
  3. Stir in the flour as lightly as possible.
  4. Put into a tin lined with buttered paper, and bake at once in a moderate oven.
Original Text
*Sponge Cake 4 eggs Their weight in powdered sugar The weight of two eggs in flour Put the sugar (with which should be included several lumps which have been well rubbed on a lemon and then crushed) into a basin and break[Pg 14] the eggs on to it. Beat with a steel carving fork until the mixture becomes thick and creamy, which should take from twenty to thirty minutes. Stir in the flour as lightly as possible. Put into a tin lined with buttered paper, and bake at once in a moderate oven. [Pg 15] White Cakes PAGE Almond Cake—I. 16    ”   ”   II. 16 Angel Cake 17 Cocoanut Cake 17 Cocoanut Pound Cake 18 Dutch Almond Cake 19 Eversley Cake 19 Lady Cake 20 Potato Flour Cake 20 Pound Cake—I. 21    ”   ”   II. 22 Rice Cake—I. 22    ”   ”   II. 23    ”   ”   III. 23 Snow Cake 24 White Cake—I. 24    ”   ”   II. 25    ”   ”   III. 25 [Pg 16]
Notes
—