Sponge Cake III is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic sponge cake made from sugar, water, eggs, plain flour and lemon zest. The full recipe is presented here and I hope you enjoy this classic British version of: Sponge Cake III.
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This is a classic recipe for a Victorian sponge cake 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
3. Three-quarters of a pound of loaf sugar, a quarter of a pint of water, boil the sugar and water, skim it well; six well-beaten eggs, pour in the sugar boiling hot, whisk it till cold; seven ounces of flour well dried, mixed in gradually with the grated peel of a lemon. This sponge cake will keep moist and good for weeks.
3. Loaf sugar, 3/4lb.; water, 1/4 of a pint; eggs, 6; flour, 7 ozs.; lemon-peel, 1.
Combine the sugar and water in a pan, bring to a boil and simmer until all the sugar has dissolved. Take off the heat and skim off any scum from the surface.
Beat the eggs thoroughly in a heat proof bowl. Whilst whisking constantly, add the hot sugar syrup to the eggs in a steady stream. Keep on beating the mixture until cold. Gradually beat in the flour and lemon zest until completely incorporated.
Pour into a buttered and floured springform cake tin. Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until cooked through and golden (a skewer inserted into the centre of the cake should emerge cleanly). Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before slicing and serving.
3. Loaf sugar, 3/4lb.; water, 1/4 of a pint; eggs, 6; flour, 7 ozs.; lemon-peel, 1.