Home › The Principles of Cookery › Spongecake, Almond, Superior

Spongecake, Almond, Superior

Blanch a pound of sweet almonds, throw them into cold water as they are done, dry them well, and pound smoothly, sprinkling the whole of three eggs upon them during the process. Work thoroughly with them a spoonful of grated lemon-rind, a pound of powdered sugar, and the well-beaten yolks of fifteen eggs. Take the remaining whites of the eggs (making altogether fifteen; inclusive of those which were mixed with the almond-paste), whisk these to a firm froth, and stir them into the cake. Dredge into it a quarter of a pound of dried flour, and beat it briskly for a few minutes. Butter a mould, sift powdered sugar into it, pour the batter in till it is half full, and bake immediately. Let the cake stand a few minutes, turn it out carefully, and put it on a sieve. Time to bake, about an hour. Probable cost, 2s.