Sponge Cakes
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 6 eggs
- 0.5 pound lump sugar
- 0.5 pound flour
- 0.25 pint water
Instructions
- Infuse lemon peel in the water for several hours to flavour it strongly. Bring the sugar and water to a boil together. Whisk the eggs well, then pour the hot sugar-water mixture over them while continuing to whisk until they become quite thick and white. Stir in the warm, dry flour. Pour the mixture into a couple of cake tins and bake in a gentle oven.