A General Rule for Making Sponge Cake

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take of sugar the weight of the eggs used, and half the weight of flour; beat the yolks and sugar together, then add the flour, and, lastly, the whites, having first beaten them to a high froth; then stir them thoroughly together, put into a paper-lined basin, or pan, and bake in a quick oven. The cake may be flavored with lemon, rose, or vanilla extracts, and a little nutmeg, or with a little brandy. Pounded almonds or grated cocoanut, may be added to sponge cake mixture.