The 1901 Cookbook Archive
No. 2097 — Lemon Sponge Layer Cake
English historical translation of Molokhovets recipe No. 2097 from the 1901 Russian cookbook, retaining original methods and measures.
Boil six whole lemons until tender but still intact, wrap in a napkin and cool.
Remove seeds, mash lemons smooth and add four glasses sugar and thirty-six yolks one by one, beating until pale.
Sieve and beat again, then fold in thirty-six whipped whites.
Bake in buttered paper moulds without browning or drying, cool and sandwich with jam or marmalade.
The author also suggests alternating layers with rye-bread cake, citing Nos. 1605 or 1606 as printed.
To provide
For six people, one cake round: 1 large lemon ⅔ glass sugar and 6 eggs | ½ spoonful butter for greasing mould Glaze and decoration separately |
Historical editorial note: The source's bread-cake cross-references appear inconsistent with nearby Nos. 2095–2096.
Original source: Read Russian recipe No. 2097. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.