Home › The Principles of Cookery › Sponge Savoy

Sponge Savoy

Break six eggs, and put the yolks and whites into separate bowls. Beat the yolks lightly, and then add a pinch of salt, half a pound of powdered and sifted sugar, and a little flavouring. Beat these ingredients together briskly with a wooden spoon for a quarter of an hour. Add a quarter of a pound of cornflour, and lastly, stir in lightly the whites of the eggs whisked to a firm froth. Pour the batter gently into a mould which has been buttered and covered with sifted sugar, and bake the cake in a moderate oven. Turn it out carefully, and put it on a sieve till cold. Time to bake, about an hour. Probable cost, about 1s.