very good sponge cake
Four eggs, one cup of flour (sifted), one cup of sugar (granulated), the juice of half a large lemon, or that of a small one; the grated rind of a lemon. Beat the whites of the eggs until they are stiff and dry, then add the sugar, beating well; then add the well-beaten yolks; then the rind and juice of the lemon; then stir in, very lightly, the sifted flour. Bake in a moderate oven.
Four eggs, one cup of flour (sifted), one cup of sugar (granulated), the juice of half a large lemon, or that of a small one; the grated rind of a lemon. Beat the whites of the eggs until they are stiff and dry, then add the sugar, beating well; then add the well-beaten yolks; then the rind and juice of the lemon; then stir in, very lightly, the sifted flour. Bake in a moderate oven.
(recipe from twilight bridge)
I just love how the victorian era recipes were simple to the point and the cook knew exactly what it meant.
Looks delcious! I might try it with half whole wheat flour...
ReplyDeleteThanks for participating in Vintage Recipe Thursday, Annie. Please don't forget to link back so others can be aware of this meme and participate too. (More people will see your posts! :-) )
ReplyDeleteI so agree with you about Victorian recipes. Cooks knew how to cook and there wasn't a lot of time/space wasted on how to do each step. Your sponge cake looks delicious!
I love the lack of time & temp. Have you made this recipe?
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