A Smaller Sponge Cake
Ingredients
Directions
Whisk the eggs lightly until they reach a state of perfect firmness.
Sift the sugar and flour through a fine sieve.
Combine the whisked eggs with the sifted sugar and flour.
Add the chosen flavorings (lemon rind, bitter almonds, vanilla, or powdered orange blossoms).
Bake the batter for one hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
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Explore the science
What each ingredient does
- Eggs
- Whisked into foam, they trap air and set into the sponge's light structure.
The step that matters
Whisking the eggs to firmness. Whisked eggs trap air that lifts the batter as it bakes. Under-whisked eggs give a dense cake, while over-whisked foam loses elasticity and collapses, so stop when the foam is firm but still smooth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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