Dessert
A good cup sponge cake
Marion Harland’s original method for A good cup sponge cake, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat the yolks and whites of five eggs separate.
- Into the yolks stir a cupful of sugar and a small teacupful of flour that has been well sifted with a small teaspoonful of baking-powder.
- Add a teaspoonful, each, of lemon and orange juice and fold in lightly the stiff whites.
- It should be done in three-quarters of an hour.
Historical transcription
Source method
- 1
Beat the yolks and whites of five eggs separate. Into the yolks stir a cupful of sugar and a small teacupful of flour that has been well sifted with a small teaspoonful of baking-powder. Beat long and hard—if you do it for twenty minutes it will not be too long. Add a teaspoonful, each, of lemon and orange juice and fold in lightly the stiff whites. Bake at once in a loaf tin in a steady oven. It should be done in three-quarters of an hour.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.