Recipes > Desserts > Lemon Sponge

Lemon Sponge

Ingredients

• 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

Instructions

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.

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Source

The Skilful Cook (1905).

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