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Mrs. John Scobell recipe collection manuscript, Reynolds lodging, January 6, 1803
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"Sponge Cake" lb 1 1/4 of fine sifted white sugar 3/4 of fine sifted flour 1 1/4 of eggs, 20 butter, almonds a few drops of essence of lemon. Beat the whites, & yokes separate at the same time, the whites must be quite stiff, then mixed with the yellows & beat five minutes, sift in the sugar, then the flour, add the Lemon the last thing, beat the almonds with the yellows never stop beating, a moment. Do not on any occasion move the cake when in the oven which must be hot. Lemon cakes the same except equal quantity of flour.
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"Sponge Cake" lb 1 1/4 of fine sifted white sugar 3/4 of fine sifted flour 1 1/4 of eggs, 20 butter, almonds a few drops of essence of lemon. Beat the whites, & yokes separate at the same time, the whites must be quite stiff, then mixed with the yellows & beat five minutes, sift in the sugar, then the flour, add the Lemon the last thing, beat the almonds with the yellows never stop beating, a moment. Do not on any occasion move the cake when in the oven which must be hot. Lemon cakes the same except equal quantity of flour.
Szathmary Culinary Manuscripts and Cookbooks
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