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Grizelda Hart cookbook, Jan. 6, 1823
Page 12
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Sponge Cake Take 12 eggs, with their weight in Sugar and the weight of six of them in flour, Whip the Whites of Six of them into a light froth, and beat the remaining part of the Eggs, and sugar together, gradually mixing the froth of the whites therein; Dry the flour and infuse it intimately therein; add the Rind of a lemon cut fine, and 3 or 4 spoonfulls of Rose water, 15 or 20 minutes will Bake them in a Quick oven, a little sugar should be sifted over the Cakes
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Sponge Cake Take 12 eggs, with their weight in Sugar and the weight of six of them in flour, Whip the Whites of Six of them into a light froth, and beat the remaining part of the Eggs, and sugar together, gradually mixing the froth of the whites therein; Dry the flour and infuse it intimately therein; add the Rind of a lemon cut fine, and 3 or 4 spoonfulls of Rose water, 15 or 20 minutes will Bake them in a Quick oven, a little sugar should be sifted over the Cakes
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