Ingredients

3/4 lb. powdered loaf sugar, 1/2 lb. flour, 1/4 pint water, the yolks of 8 eggs, the whites of 4.

Method

First prepare the tins in the following manner: - Take two medium-sized cake-tins, warm them, then lard the insides very thoroughly. When the tins are cool, sprinkle the insides all over with finely-powdered loaf sugar; then gently shake out all that may be loose in the tins. This mode of preparation forms a nice delicate crust outside the cakes. Now set the flour to warm in front of the fire, occasionally turning it over to ensure all being well dried. Boil the sugar and water together in a lined saucepan, and when thoroughly dissolved pour the boiling mixture on the eggs, which should be previously whisked a few times. Beat this mixture three-quarters of an hour; then gradually stir in the flour, taking care that no knots remain in the cake. Do not beat it more than is necessary to well mix in the flour. Then pour quickly into the tins, which should be about half filled; bake from three-quarters of an hour to an hour in a medium oven, taking care not to let them brown too quickly.

They may be tried with a clean skewer. If nothing adheres to it when it is withdrawn, the cakes are done, and may be turned out to cool on a wire sieve. Half this quantity will make a nice cake.

Oswego Sponge Cakes

Ingredients

8 oz. cornflour, 6 oz. white sugar, bruised, 4 oz. butter, 3 eggs, 1 teaspoonful baking powder.

Method

Beat all well together; bake in small tins in a slow oven.