No. 1852 — Sponge Cake with Marsala, Béchamel and Meringue
English historical translation of Molokhovets recipe No. 1852 from the 1901 Russian cookbook, retaining original methods and measures.
Cream five yolks with a glass sugar, add strained juice and grated zest of half a lemon, four level tablespoons potato flour and two heaped tablespoons fine wheat flour.
Fold in five whipped whites and divide between two identical buttered, breadcrumb-dusted paper or tin moulds. Bake for about half an hour.
The author suggests leaving these dry sponge layers for two or three days. Moisten each with half a glass Marsala diluted with half a glass water and two teaspoons sugar.
For béchamel heat an eighth pound unsalted butter, add half a glass flour and stir smooth; gradually add two glasses cream or whole milk and boil.
Whisk three yolks separately and temper with strained hot béchamel, then gently heat while stirring without curdling. Add crushed vanilla and cool.
Spread the custard on one moistened sponge layer and cover with the second.
Whip three whites with a quarter to half glass fine sugar, coat the top and bake briefly in a hot oven until browned.