Colonial sponge cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs; separated | |
| ¾ | cup | Sugar |
| 1 | tablespoon | Lemon juice with some grated rind |
| 1 | cup | Sifted flour |
Directions
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