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Receta Colonial Sponge Cake
by Global Cookbook

Colonial Sponge Cake
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Ingredientes

  • 3 x Large eggs, separated
  • 3/4 c. Sugar
  • 1 Tbsp. Lemon juice with some grated rind
  • 1 c. Sifted flour

Direcciones

  1. This recipe is an expansion by the donor of a recipe received by her mother from her aunt in 1884. The original read: "Take the weight of Large eggs in sugar and half the weight in flour; juice and grated rind of lemon." Similar cakes, indeed, were made in colonial America, usually called "light cakes"
  2. or possibly "soft cakes."
  3. Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the sugar into the yolks gradually; add in the lemon juice; add in the flour and fold in; add in the egg whites, folding them in gently. Bake in a moderate oven
  4. (350 ) in a pan with a tube in it for about an hour. C. cake pans may also be used with less baking time.