Sponge Cake
Ingredients
- 1 pound of the finest granulated, or of powdered, sugar
- 1/2 pound of sifted flour
- 10 eggs
- grated rind of 2 lemons, and the juice of one
- 1 saltspoonful of salt
Instructions
Break the eggs, yolks and whites separately, and beat the yolks to a creamy froth. Beat the whites till they can be turned upside down without spilling. Put yolks and whites together, and beat till blended; then add the sugar slowly; then the lemon rind and juice and the salt, and last the flour. Whisk together as lightly and quickly as possible. Turn into either three buttered bread-pans, or bake in a large loaf, as preferred. Fill the pans two-thirds full, and, when in the oven, do not open it for ten minutes. Bake about half an hour, and test by running a clean broom-straw into the loaf. If it comes out dry, they are done. Turn out, and cool on a sieve, or on the pans turned upside down.
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Source
The Easiest Way in Housekeeping and Cooking (1903)