Savoy or Sponge Cake

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Take twelve new-laid eggs, and their weight in double refined sugar; pound it fine, and sift it through a lawn sieve; beat the yolks very light, and add the sugar to them by degrees; beat the whole well together till it is extremely light.
  2. Whisk the whites of the eggs to a strong froth; then mix all together by adding the yolks and the sugar to the whites.
  3. Have ready the weight of seven eggs in fine flour very well dried and sifted; stir it in by degrees, and grate in the rind of a lemon.
  4. Butter a mould well, and bake in a quick oven.
  5. About half an hour or forty minutes will do it.
Original Text
Savoy or Sponge Cake. Take twelve new-laid eggs, and their weight in double refined sugar; pound it fine, and sift it through a lawn sieve; beat the yolks very light, and add the sugar to them by degrees; beat the whole well together till it is extremely light. Whisk the whites of the eggs to a strong froth; then mix all together by adding the yolks and the sugar to the whites. Have ready the weight of seven eggs in fine flour very well dried and sifted; stir it in by degrees, and grate in the rind of a lemon. Butter a mould well, and bake in a quick oven. About half an hour or forty minutes will do it. Another. Take one pound of Jordan and two ounces of bitter almonds; blanch them in cold water, and beat them very fine in a mortar, adding orange-flower and rose-water as you beat them to prevent their oiling. Then beat eighteen eggs, the whites separately to a froth, and the yolks extremely well, with a little brandy and sack. Put the almonds when pounded into a dry, clean, wooden bowl, and beat them with your hand extremely light, with one pound of fine dried and sifted sugar; put the sugar in by degrees, and beat it very light, also the peels of two large lemons finely grated. Put in by degrees the whites of the eggs as they rise to a froth, and in the same manner the yolks, continuing to beat it for an hour, or until it is as light as possible. An hour will bake it; it must be a quick oven; you must continue to beat the cake until the oven is ready for it.
Notes
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