Delicious Sponge Cakes from 1916 Cook Book

Sponge Cake

Take the weight of two eggs in flour and castor sugar. Beat the eggs and sugar together until thick and creamy. Gradually add the flour, previously sifted, and a few drops of lemon flavouring. Mix very lightly. Butter some small tins, and dredge with castor sugar. Drop a teaspoonful into each tin.

Leave a Reply

Your email address will not be published. Required fields are marked *