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📝 Description
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🥘 Ingredients
The weight of 5 eggs in flour, the weight of 8 in pounded loaf sugar; flavouring to taste.
👨🍳 Method
Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by degrees, add the flavouring; batter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much colour, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in a closed tin canister or wide-mouthed glass bottle.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Small Sponge-Cakes this week, and I was genuinely charmed by the simplicity of the process. I found that the technique of folding in the flour gently was a delightful dance, ensuring the batter remained light and airy. The one detail that surprised me was the recommendation to turn the cakes upside down to cool — a trick that ensured they didn't become soggy at the base. It was a clever bit of vintage wisdom that paid off beautifully. This recipe is a perfect fit for the weeknight cook looking to impress without breaking the bank. The use of basic pantry staples and the quick baking time make it an excellent go-to for spontaneous tea parties or unexpected guests. Just be sure to have your tin canister ready for storing these little gems — they disappear faster than you can say "Mrs. Beeton."
