Sponge Biscuits is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic sponge biscuit made from eggs, powdered sugar and plain flour that are flavoured with lemon zest and rosewater. The full recipe is presented here and I hope you enjoy this classic British version of: Sponge Biscuits.
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This is a classic recipe for a Victorian sponge biscuits (cookies) that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Beat together, for half an hour, four well-beaten eggs and half a pound of finely-powdered loaf sugar ; then mix in lightly, six ounces of dried and sifted flour, and the grated peel of a lemon, or a tablespoonful of essence of lemon, with a tablespoonful of rosewater. Flour the pans, fill them half-full and sift pounded sugar over them. Bake them in a quick oven. Potatoe flour may be substituted for wheat flour.
4 eggs
225g powdered brown sugar
225g plain flour, sifted
freshly-grated zest of 1 lemon
1 tbsp rosewater
powdered sugar, to dust
Method:
Beat the eggs in a bowl, add the powdered sugar and continue beating until pale and fluffy (about 20 minutes, if doing by hand). Add the flour and lemon zest and lightly mix to combine then add the rosewater.
Butter and flour four sandwich pans and half fill with the batter. Sift a little powdered sugar over the top then transfer to an oven pre-heated to 200°C and bake for about 25 to 30 minutes, or until golden and cooked through. Allow to cool in the tins for 10 minutes, before turning out onto a wire rack to cool completely.
Eggs, 4; sugar, 1/2 lb.; flour, 6 ozs.; lemon-peel, 1; rose-water, 1 tablespoonful.