Home › The Lemon › Lemon Sponge

Lemon Sponge

Soak one box of gelatine in one and a half pints of cold water then place in granite kettle with the grated rind and juice of three lemons and one cup of sugar. Let boil, pour off, and cool. (If the grated rind is not desired except for flavour the liquor should at this stage be strained.) When beginning to set add the whipped whites of two eggs and beat until spongy in appearance (length of time required differs with temperature). Then heap lightly in the dish from which it is to be served or in mould and place on ice. Should this be made in warm weather when impossible to procure ice, the whipped whites should not be beaten in thoroughly but the gelatine allowed to set and the eggfroth rising to the top should be served with the sponge as a sauce. By placing the bowl containing the gelatine in an outer vessel of cold water and changing the water about every half-hour or twenty minutes, the sponge will harden better.