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Sponge Cakes—Small

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Preparation info
  • 10–12

    cakes
    • Difficulty

      Easy

    • Ready in

      20 min

Appears in

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 3 oz. plain flour
  • pinch of salt
  • 3 eggs

Method

As for Sponge Cake. Put the mixture into oblong sponge cake-tins prepared by greasing and dusting with equal quantities of flour and castor sugar. Half-fill the tins and dredge the tops with castor sugar. Bake in a moderate oven (350°–335° F., Gas 4–3) until well risen, firm and a pale fawn colour.

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