Plain Sponge Cake.
A dish that starts with eggs and finishes with sugar.
contains glutencontains eggs
Ingredients
US
Metric
- 3 eggs
- 3 gills of sugar
- 1 pint of flour
- 1 gill of cold water
- 1 lemon
- 1 teaspoonful of cream of tartar
- 1/2 teaspoonful of soda
- 1/4 teaspoonful of salt
Steps
- Beat the eggs together until light. Add the sugar, and beat with a spoon for ten minutes or longer. The sugar and eggs must be beaten until they form a light, spongy mass. Add the juice of the lemon, and beat a little longer. Dissolve the soda in the cold water. Mix the cream of tartar with the flour. Stir the water and soda into the egg mixture; then add the flour. Beat well, and pour into the pans and bake.
- These materials will make two sheets, or one sheet and a small, round loaf, or one sheet and one cake, baked in a deep round tin. The round cake can be used for a cream, Washington, or chocolate pie. A part of the batter may be baked in a pudding dish, and served with a liquid sauce; or a part of the batter may be baked in tin muffin cups, putting a teaspoonful in each cup.
- This sponge cake is one of the most useful and satisfactory when made properly. Great care must be taken to have the sugar and eggs beaten together thoroughly.
Nutrition (estimated, per serving)
| Calories | 406 |
|---|---|
| Protein | 15.2 g |
| Fat | 7.5 g |
| Carbs | 67.4 g |
| Fiber | 2.3 g |
| Sodium | 275 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States