Colonial sponge cake

Yield: 1 Servings

Measure Ingredient
3 Eggs; separated
¾ cup Sugar
1 tablespoon Lemon juice with some grated rind
1 cup Sifted flour

Mrs. Alice Van Boven

This recipe is an expansion by the donor of a recipe received by her mother from her aunt in 1884. The original read: "Take the weight of eggs in sugar and half the weight in flour; juice and grated rind of lemon." Similar cakes, indeed, were made in colonial America, usually called "light cakes" or "soft cakes."

Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the sugar into the yolks gradually; add the lemon juice; add the flour and mix in; add the egg whites, folding them in gently. Bake in a moderate oven (350ø) in a pan with a tube in it for about an hour. Cup cake pans may also be used with less baking time.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998

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