Small Sponge Cakes is a traditional British recipe, based on Alexis Soyer's recipe of 1849, for a classic fairy-style cake made of an egg, sugar, lemon zest and flour batter that's baked in individual tar tin wells. The full recipe is presented here and I hope you enjoy this classic British version of: Small Sponge Cakes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Alexis Soyer's 1849 volume The modern Housewife or Ménagère, a classic Victorian cookbook.
Original Recipe
932. SMALL SPONGE CAKES.—Put six whole eggs into an earthen pan with half a pound of sugar, upon which you have previously rubbed the rind of a lemon, stand the pan in very hot water, keeping its contents well mixed until becoming rather warm, when take it from the water, continuing to whisk until quite cold and thickish, stir in gently half a pound of sifted flour, have ready buttered, and dusted with sugar, about a dozen small sponge-cake tins, put a tablespoonful of the mixture into each, shake sugar over, and bake them in a moderate oven.
Modern Redaction
Ingredients
6 eggs
225g sugar
finely-grated zest of 1 lemon
225g plain flour, sifted
caster sugar for dusting
Method:
Combine the eggs, sugar and lemon zest in a heat proof bowl and whisk lightly. Bring a pan of water to a simmer, sit the bowl on top (do not allow it to touch the water) and beat the mixture constantly until it warms to a little above blood heat.
Take the bowl out of the pan and continue beating until the mixture is completely cold (it should thicken as you beat it). Now stir in the sifted flour until you have a smooth batter.
Take a twelve-well jam tart tin and line with paper cases. Place a tablespoon of the batter in each paper case then dust the top with caster sugar. Transfer to an oven pre-heated to 160°C and bake for about 20 minutes, or until the cakes are nicely risen and golden brown on top (when done, a skewer inserted into the centre should emergle cleanly).
Allow to cool in the tin for about 10 minutes then transfer to a wire rack to cool completely before storing or serving.
