1910 sponge cake
weight of 5 eggs in sugar
weight of 3 eggs in plain flour
grated rind of half a lemon
break the eggs onto the sugar and beat well for twenty minutes
stir in the flour which has been dried and sifted
butter a square tin, dredge it with flour shaking out any which does not adhere
pour mixture in and bake at once in a moderate oven inclining to coolness rather to heat
This was not a success; it took a very long time to cook and I do not think a sponge cake is supposed to look like half raw pastry when it is cooked. It is possible that the weight of flour and sugar have been mis-copied at some point (maybe by me) I will try it again with less sugar and more flour.
All TV programs, videos and blogs about cooking and baking show beautiful works of art almost too good to eat. I have been cooking and baking since my early teens if not before and this is not my first mis-hap :- there was the time when I fell asleep and baked the Christmas cake for eight hours instead of three; the time when I was too clever to label the jar of salt (you can see where this one is going) and put six ounces of salt into a cake instead of six ounces of sugar - luckily that one never got cooked. I thought a different take on lemon meringue pie might be nice if a chocolate flan case filled with tinned manderine oranges topped with meringue would be nice. I was right it was nice but I broke the cake so badly trying to get it off the tin no one else got to try it.
|ready to bake|