Sponge Cake II is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic sponge cake made from sugar, eggs and flour flavoured with lemon juice and lemon zest. The full recipe is presented here and I hope you enjoy this classic British version of: Sponge Cake II.
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This is a classic recipe for a Victorian sponge cake that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
2. Take the juice and grated rind of a lemon, twelve eggs, twelve ounces of finely-pounded loaf sugar, the same of dried and sifted flour, then with a horn spoon beat the yolks of ten of the eggs, add the sugar by degrees, and beat it till it will stand when dropped from the spoon; put in at separate times the two other eggs, yolks and whites, whisk the ten whites for eight minutes, and mix in the lemon-juice, and, when quite stiff, take so much as the whisk will lift, and put it upon the yolks and sugar, which must be beaten all the time; mix in lightly the flour and grated peel, and pour it all gradually over the whites; stir it together, and bake it in a buttered mould or small tins. Do not more than half-fill them.
juice of 1 lemon
freshly-grated zest of 1 lemon
10 eggs, separated
2 whole eggs
360g powdered brown sugar
360g plain flour, well sifted
Method:
Separate the yolks from 10 of the eggs, add to a large bowl then whisk, adding the sugar by degrees. Continue beating the mixture until stiff enough that it does not collapse when dropped from a spoon. Beat the whole eggs in a separate bowl and gradually work into the sugar and egg yolk mix.
Add the separated egg whites to a clean and dry bowl then whisk until they are beginning to turn stiff and glossy. Stir in the lemon juice and continue beating until the whites are quite stiff. Beat the egg yolk and sugar mix then fold in the egg whites before adding the flour and grated zest. Carefully fold into the batter.
Butter and flour a large springform pan, two sandwich tins or muffin moulds and fill no more than half full of the batter. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until cooked through and golden (a skewer inserted into the centre of the cake should emerge cleanly). Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before slicing and serving.
2. Lemon, l; eggs, 12; sugar, 12ozs.; flour, 12ozs.