Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
714
2108.
Sponge
Cake
(1).
(Very
Easy
Method.)--The
following
receipt
is
as
excellent
as
it
is
simple,
it
gives
less
trouble
than
any
other,
and
has
never
been
known
to
fail:--Take
five
eggs
and
half
a
pound
of
loaf
sugar,
sifted;
break
the
eggs
upon
the
sugar,
and
beat
all
together
with
a
steel
fork
for
half
an
hour.
Previously
take
the
weight
of
two
eggs
and
a
half,
in
their
shells,
of
flour.
After
you
have
beaten
the
eggs
and
sugar
the
time
specified,
grate
in
the
rind
of
a
lemon
(the
juice
may
be
added
at
pleasure),
stir
in
the
flour,
and
immediately
pour
it
into
a
tin
lined
with
buttered
paper,
and
let
it
be
instantly
put
into
rather
a
cool
oven.
2109.
Sponge
Cake
(2).
Take
equal
weight
of
eggs
and
sugar;
half
their
weight
in
sifted
flour;
to
twelve
eggs
add
the
grated
rind
of
three
lemons,
and
the
juice
of
two.
Beat
the
eggs
carefully,
white
and
yolks
separately,
before
they
are
used.
Stir
the
materials
thoroughly
together,
and
bake
in
a
quick
oven.
2110.
Almond
Sponge
Cake.
Almond
Sponge
Cake
is
made
by
adding
blanched
almonds
to
the
above.
2111.
Yule
Cake.
Take
one
pound
of
fresh
butter;
one
pound
of
sugar;
one
pound
and
a
half
of
flour;
two
pounds
of
currants;
a
glass
of
brandy;
one
pound
of
sweetmeats;
two
ounces
of
sweet
almonds;
ten
eggs;
a
quarter
of
an
ounce
of
allspice;
and
a
quarter
of
an
ounce
of
cinnamon.
Melt
the
butter
to
a
cream,
and
put
in
the
sugar.
Stir
it
till
quite
light,
adding
the
allspice
and
pounded
cinnamon;
in
a
quarter
of
an
hour,
take
the
yolks
of
the
eggs,
and
work
them
two
or
three
at
a
time;
and
the
whites
of
the
same
must
by
this
time
be
beaten
into
a
strong
snow,
quite
ready
to
work
in.
As
the
paste
must
not
stand
to
chill
the
butter,
or
it
will
be
heavy,
work
in
the
whites
gradually,
then
add
the
orange
peel,
lemon,
and
citron,
cut
in
fine
strips,
and
the
currants,
which
must
be
mixed
in
well,
with
the
sweet
almonds;
then
add
the
sifted
flour
and
glass
of
brandy.
Bake
this
cake
in
a
tin
hoop,
in
a
hot
oven,
for
three
hours,
and
put
twelve
sheets
of
paper
under
it
to
keep
it
from
burning.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
