859. Sponge Cake.—Put one pound of powdered sugar in a good-sized bowl, which stand in a bain-marie of hot water; sift one pound of flour upon a sheet of paper, then break twelve eggs into the bowl with the sugar, which whisk rather quickly until they become a little warm and rather thickish, then take the bowl from the bain-marie, and continue whisking until nearly or quite cold; then add the chopped rind of a lemon and the flour, which mix lightly with a wooden spoon; have ready your mould or baking-dish lightly buttered, into which you have put a little flour, knocking out all that does not adhere to the butter, pour in the mixture and place it one hour in a moderate oven, it may require longer or not so long, but that will depend entirely upon the compass you have it in; if done it will feel firm to the touch, but the surest method is to run a thin wooden skewer into the centre, if it comes out clean the cake is done, but if not some of the mixture would adhere to it; care should be taken not to disturb it until quite set, or it would sink in the centre, and never properly bake; when done turn it out upon a sieve to cool. Serve where indicated.
860. Small Sponge Cakes.—Put six whole eggs into an earthen pan with half a pound of sugar, upon which you have previously rubbed the rind of a lemon, stand the pan in very hot water, keeping its contents well mixed until becoming rather warm, when take it from the water, continuing to whisk until quite cold and thickish, when stir in gently half a pound of sifted flour; have ready buttered, and dusted with sugar, about a dozen small sponge-cake tins, put a tablespoonful of the mixture into each, shake sugar over, and bake them in a moderate oven.
861. Pound Cakes.—Put one pound of butter into an earthen pan with a pound of powdered sugar, and a little grated nutmeg, beat them well together with the hand until forming a smooth lightish cream, when add by degrees eight eggs, beating it ten minutes after, when add a pound and a quarter of sifted flour, stir it in lightly, and put the mixture into hoops to bake.
862. Queen’s Cakes.—Weigh of butter the weight of six eggs, and nine of powdered sugar, which put together in an earthen pan, heat well with the hand until forming a smooth cream, when add by degrees nine eggs, and when well beat, stir in the weight of nine eggs of flour and half a pound of currants; have ready buttered about a dozen little round cake pans, fill each one rather better than three parts full with the mixture, shake sugar over, and bake them in a moderate oven. If no cake pans, drop the mixture upon paper in pieces half the size of a walnut, and an inch and a half apart, shake sugar over, bake in a warm oven, and, when done, remove them from the papers.
863. Almond Cakes.—Procure one pound of ground almonds, to which add two pounds of powdered sugar, mixing the whole with the whites of nine eggs, beating the mixture well with a wooden spoon for about ten minutes, lay them out upon wafer paper of an oval shape with a tablespoon, put three or four strips of almonds upon the top of each, and bake them in a slow oven; when done, break away all the wafer paper but that which adheres to the bottom of the paper, and, when cold, they are ready for use.