Sponge Cakes—Small

Preparation info

  • 10–12

    • Difficulty


    • Ready in

      20 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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.