Sponge Cake
From Observatory
1111
- Ingredients
- 5 eggs
- 1 cup sugar
- ½ lemon
- 1 cup flour
- ¼ teaspoon salt
- Utensils
- 2 bowls
- Dover beater
- Wooden spoon
- Grater
- Lemon-squeezer
- Sifter
- Cake-pan
- Directions
1.
Measure out the sifted flour, add salt to this, and sift twice again.
2.
Break the eggs, putting the yolks in one bowl and the whites in another.
3.
Beat the yolks until they are thick and creamy in texture and light in color.
4.
Add the sugar to the egg-yolks, and beat well together.
5.
Grate the outer rind of the half lemon, and squeeze out the juice.
6.
Add the grated rind and juice to the beaten egg-yolks, and stir well together.
7.
Beat the egg-whites until stiff, and "fold" half of the beaten whites into the mixture already prepared.
8.
Add the flour, "cutting and folding" it in; then "fold" in the remaining half of the beaten egg-whites.
9.
Pour the batter into an unbuttered cake-pan, set the pan in a slow oven, and bake for one hour. At the end of half an hour the heat may be increased for fifteen minutes, then turned down again.
10.
Take the cake from the oven, invert the pan and let the cake stand in this way until it is cold.
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