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1885 Sponge Cake
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Sponge cakes began in England when sugar was scarce, and eggs were four pence a dozen.
6 eggs, separated
2 cups sugar
2 cups flour
1/2 cup boiling water
grated rind of 1/2 a lemon
1 tsp. lemon juice
Beat the yolks and sugar to a froth. Beat the egg whites til stiff but not dry. Add the lemon to the yolks and sugar, then add the boiling water, fold in the whites, then add the flour. Mix quickly and bake in tube pan at 325 degrees.
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