American 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 (6)
Instructions (7)
  1. Break the eggs in a basin leaving out the whites of two.
  2. Add to the eggs the lemon peel and juice.
  3. Boil the sugar and water together until clear.
  4. Pour the syrup gently over the unbeaten eggs, and beat quickly and well for fifteen minutes.
  5. Sift the flour three times and stir it lightly into the mixture.
  6. Bake in square flat tins.
  7. Use the whites to make an icing.
Original Text
*American Sponge Cake ³⁄₄ lb. powdered sugar ¹⁄₂ lb. flour 7 eggs Grated rind of a lemon 3 tea-spoons lemon juice 1 gill cold water Break the eggs in a basin leaving out the whites of two. Add to the eggs the lemon peel and juice. Boil the sugar and water together until clear. Pour the syrup gently over the unbeaten eggs, and beat quickly and well for fifteen minutes. Sift the flour three times and stir it lightly into the mixture. Bake in square flat tins. Use the whites to make an icing.
Notes
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