Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ten ounces of sifted flour
- twelve drops of essence of lemon
- two ounces of blanched bitter almonds
- seven ounces of flour
- one pound of loaf sugar
- two ounces of shelled bitter almonds
- eight drops of essence of lemon
- a pound of loaf sugar
- twelve eggs
- one large tin pan
- half full
- one large cake
- ten eggs
- two table-spoonfuls of rose-water
- one pan
- two equal parts
- one half
- one made of paste-board which will be better
- three eggs
- four tea-spoonfuls of loaf-sugar
Directions
Twelve eggs. Ten ounces of sifted flour, dried near the fire. A pound of loaf sugar, powdered and sifted. Twelve drops of essence of lemon. A grated nutmeg. A tea-spoonful of powdered cinnamon and mace, mixed.
Beat the eggs as light as possible. Eggs for sponge or almond cakes require more beating than for any other purpose. Beat the sugar, by degrees, into the eggs. Beat very hard, and continue to beat some time after the sugar is all in.
No sort of sugar but loaf will make light sponge-cake. Stir in, gradually, the spice and essence of lemon. Then, by degrees, put in the flour, a little at a time, stirring round the mixture very slowly with a knife. If the flour is stirred in too hard, the cake will be tough. It must be done lightly and gently, so that the top of the mixture will be covered with bubbles. As soon as the flour is all in, begin to bake it, as setting will injure it.
Put it in small tins, well buttered, or in one large tin pan. The thinner the pans, the better for sponge-cake. Fill the small tins about half full. Grate loaf-sugar over the top of each, before you set them in the oven.
Sponge-cake requires a very quick oven, particularly at the bottom. It should be baked as fast as possible, or it will be tough and heavy, however light it may have been before it went into the oven. It is of all cakes the most liable to be spoiled in baking. When taken out of the tins, the cakes should be spread on a sieve to cool. If baked in one large cake, it should be iced.
A large cake of twelve eggs, should be baked at least an hour in a quick oven.
For small cakes, ten minutes is generally sufficient. If they get very much out of shape in baking, it is a sign that the oven is too slow.
Some think that sponge-cakes and almond cakes are lighter, when the yolks and whites of the eggs are beaten in separate pans, and mixed gently together before the sugar is beaten into them.
If done separately from the yolks, the whites should be beaten till they stand alone.
ALMOND CAKE
Two ounces of blanched bitter almonds, pounded very fine. Seven ounces of flour, sifted and dried. Ten eggs. One pound of loaf sugar, powdered and sifted. Two table-spoonfuls of rose-water.
Take two ounces of shelled bitter almonds or peach-kernels. Scald them in hot water, and as you peel them, throw them into a bowl of cold water, then wipe them dry, and pound them one by one in a mortar, till they are quite fine and smooth.
Break ten eggs, putting the yolks in one pan and the whites in another. Beat them separately as light as possible, the whites first, and then the yolks.
Add the sugar, gradually, to the yolks, beating it in very hard. Then by degrees, Beat in the almonds, and then add the rose-water.
Stir-half the whites of the eggs into the yolks and sugar. Divide the flour into two equal parts, and stir in one half, slowly and lightly, till it bubbles on the top. Then the other half of the white of egg, and then the remainder of the flour very lightly.
Butter a large square tin pan, or one made of paste-board which will be better. Put in the mixture, and set immediately in a quick oven, which must be rather hotter at the bottom than at the top. Bake it according to the thickness. If you allow the oven to get slack, the cake will be spoiled.
Make an icing with the whites of three eggs, twenty-four tea-spoonfuls of loaf-sugar, and eight drops of essence of lemon.
When the cake is cool, mark it in small squares with a knife. Cover it with icing, and ornament it while wet, with nonpareils dropped on in borders, round each square of the cake. When the icing is dry, cut the cake in squares, cutting through the icing very carefully with a penknife. Or you may cat it in squares first, and then ice and ornament each square separately.