Dessert
Boiled sponge cake (No. 1)
Marion Harland’s original method for Boiled sponge cake (No. 1), 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.
- Eight eggs.
- The weight of the eggs in sugar, and half their weight in flour.
- Separate the yolks and whites of the eggs carefully.
- Beat the yolks very light, add the sugar to them, the juice and grated rind of one lemon, and half the flour.
- Whip the whites to a stiff froth, add half of these to the batter, stir in the rest of the flour and the remaining whites.
- Pour into a greased cake-mold, with a tight-fitting top, and put this on the stove in a pot of boiling water.
- Do not let the water come up over the top of the tin.
Historical transcription
Source method
- 1
Eight eggs. The weight of the eggs in sugar, and half their weight in flour. Separate the yolks and whites of the eggs carefully. Beat the yolks very light, add the sugar to them, the juice and grated rind of one lemon, and half the flour. Whip the whites to a stiff froth, add half of these to the batter, stir in the rest of the flour and the remaining whites. Pour into a greased cake-mold, with a tight-fitting top, and put this on the stove in a pot of boiling water. Do not let the water come up over the top of the tin. Boil steadily for at least an hour before looking at the cake. Test then with a straw, and if not done, boil a while longer. The straw should come out clean when the cake is done.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.