Jenny's Sponge Cake

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Beat ten eggs separately, put the yellow with a pound of sifted fine sugar in a bowl; beat it again very light, and then put in the whites; last of all stir in half a pound of flour, but do not beat the batter after the flour is stirred in. Flavor with lemon or orange-flower water. Pour the mixture into pans lined with buttered paper, and do not place more than one and a half inches of batter in each pan. Bake twenty minutes. If the oven is too hot, be sure and cover the top of the pans with a paper or pasteboard, to prevent scorching.