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Classic
Cook Books
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page 117
Sponge Cake, in Small Pans.
Take twelve eggs, with the weight of them in sugar, and the weight of six of
them in flour; beat the yelks with the sugar, the whites alone; season with
nutmeg or grated lemon peel; put all together, adding the flour the last; stir
it quickly after the flour is added, as it will make it heavy to beat it much;
grease several small pans and pour it in, bake with a quick heat, and they will
be done in half an hour, or less, according to the size. They are pretty iced.
Lemon Sponge Cake.
Take ten eggs, separate them, a pound of loaf-sugar, half a pound of flour, the
grated peel of two lemons and the juice of one; beat the yelks with the sugar,
the whites alone, when add them and sift in the flour by degrees; beat well,
have your pan buttered, and bake with a quick heat either in a stove or
dutch-oven, or a brick oven, the heat should not be quite so great as for light
bread--it will bake in about an hour.
Cup Cake.
Take four cups of flour, three of sugar, one of melted butter, one of sour
cream, with a tea-spoonful of salæratus dissolved in it, and three eggs; season
it with brandy and nutmeg; mix and bake it as pound cake.
Loaf Cake.
Take about a pound of risen bread dough, work into it a tea-cup of butter, three
eggs beaten, a pound of sugar, a nutmeg grated and a glass of brandy or wine; a
pound of raisins, stoned and chopped, should be added after it is well beaten;
half a pint of cream
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Classic
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