This recipe, adapted from a manuscript of. 1750–90 of Sir
Put the eggs in the blender and beat a little, or beat in a bowl. Bring the sugar to the boil in the water and when boiling, pour immediately on to the beaten eggs, beating hard all the time, and continuing for several minutes. Add the flour and beat again till you have a light, smooth batter.
Put the batter in a large, high, well-greased sponge tin (about
©1975 The Estate of Elizabeth Ayrton