Sponge Cake
"Ten eggs, the weight of them in sugar; the whites of five in flour, beat the yelks and sugar together, the whites of the other five eggs seperately, do not add the flour until ready to bake, add essence of lemon and nutmeg."
The Cook Not Mad or Rational Cookery, 1831
Very eggy and sweet, my favorite part is the crispy thin crust.
Ingredients
You will need 10 eggs (weigh these), but as you seperate them, fill one bowl with the yolks, and another with 5 of the whites (weigh these) and then add the remining whites.
Take the weight you measured for the eggs and equal this in sugar
Take the weight you measured for the 5 whites and equal this in flour
Lemon essence and nutmeg to taste
Instruction
Beat together your yolks, sugar and lemon essence, put aside. Take your egg whites and beat them till they form a stiff froth. Sift the flour and blend in the nutmeg. Fold the egg mixture in with the flour and then gently fold the egg whites into the batter.
(another way would be to beat the egg mixtures into one another and then to fold the flour in once it is complete, this may very well be the same method described in this recipe)
Pour this into a buttered pan and bake in a regular baking oven until it is golden on top and done.
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