Recipes > Desserts > Lemon Sponge

Lemon Sponge


  • 1/2 ounce packet of gelatine
  • 1 pint of cold water
  • 1/2 pound of lump sugar
  • thin rind and juice of two lemons
  • whites of 3 eggs


Soak the gelatine in the water with the rind of the lemon for one hour.

Add the sugar and dissolve it over the fire.

Stir and simmer it for a few minutes.

Strain into a basin and add the lemon juice.

When it begins to set, beat in the whites of the eggs, whipped to a very stiff froth.

Whisk until the whole mixture is light and spongy.

Then heap it on a glass dish.

A little of it may be coloured a pale pink with cochineal; and as a decoration, a few pistachio kernels, blanched and chopped, can be sprinkled over the sponge.


Print recipe/article only


The Skilful Cook (1905).

comments powered by Disqus