Savoy or Spunge Cake

Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half with flour; separate the whites from the yelks, whip them up very light, then mix them, and sift in, first sugar, then flour, till both are exhausted; add some grated lemon peel; bake them in paper cases, or little tin moulds.

Original Recipe

Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half with flour; separate the whites from the yelks, whip them up very light, then mix them, and sift in, first sugar, then flour, till both are exhausted; add some grated lemon peel; bake them in paper cases, or little tin moulds. This also makes an excellent pudding, with butter, sugar, and wine, for sauce.

Ingredients

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  • 12 eggs
  • by weight sugar (equal to e)
  • by weight flour (half eggs )
  • grated lemon peel

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Required Gear

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Mixing bowl
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Whisk
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Sifter
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Paper cases or tin molds for cakes
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Oven

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Instructions

  1. 1

    Take twelve fresh eggs, put them in the scale, and balance them with sugar: take out half, and balance the other half with flour; separate the whites from the yelks, whip them up very light, then mix them, and sift in, first sugar, then flour, till both are exhausted; add some grated lemon peel; bake them in paper cases, or little tin moulds.

  2. 2

    This also makes an excellent pudding, with butter, sugar, and wine, for sauce.

Sources & Citations

Sources included so you can explore further.

Recipe by mary-randolph from The Virginia Housewife; Or, Methodical Cook (1824)