Boiled Sponge Cake

Preparation info

    • Difficulty

      Medium

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Put three quarters of a pound of loaf sugar in a stew pan with nearly half a pint of water, and the peel of a lemon cut very thin; let it simmer twenty minutes. Beat the yolks of eight eggs, and the whites of four, for ten minutes; then pour in the boiling syrup, and beat it well for half an hour. Have your cake pan well greased and a paper in the bottom. Stir gently into the mixture ⅝ of a pound (which is ten ounces) of sifted flour; pour the batter immediately into the pan, and bake in a rather quick oven about half an hour. Have the oven in baking order before you put the flour in, as sponge cake will be tough if it is not baked immediately the flour is added, and it should not be beaten after the flour is stirred in. This is one secret of having fine light sponge cake.