Sponge Cake


Take eight raw eggs and divide the yolks from the whites, put the yolks into a basin with the finely chopped peel of a lemon or a few drops of essence of vanilla, and work them for about ten or twelve minutes; then add twelve ounces of castor sugar, and work again quickly for ten or twelve minutes more; whip the eight whites with a little salt till quite stiff; warm eight ounces of fine sifted flour in the screen. Mix by degrees into the worked up yolks the flour and the whipped whites, adding about a tablespoonful of flour and some of the whites at a time; carefully and lightly continue this operation until all the ingredients are mixed. Brush over any nice fancy mould with warm butter, and dust it with castor sugar and fine flour mixed in equal quantities, and half fill it with the mixture; surround it with a buttered paper to stand about two inches above the edge of the mould, and put it into a slow oven; when it has been in the oven for half an hour, place some salt underneath the mould to prevent the bottom of the cake getting discoloured with the heat, and bake for about three quarters of an hour more; remove it from the oven, and let it stand a few minutes before turning it out of the mould. If baked in small tins, such as peach mould tins, they will require about fifteen minutes to cook. The mould, or moulds, should be got ready before adding the whites to the yolks, in order that the mixture may be used immediately it is complete.