The 1901 Cookbook Archive
No. 2133 — Sponge Cake with Lemon Zest
English historical translation of Molokhovets recipe No. 2133 from the 1901 Russian cookbook, retaining original methods and measures.
Cream twelve yolks with one glass fine sugar, add zest of two lemons and stir in three quarters glass potato flour and half a glass wheat flour.
Fold in twelve whipped whites, place in a buttered paper mould or lined tin and bake.
For a twenty-four-person cake use a layer of this with chocolate cake No. 2134 and sandwich them with almond paste No. 2068.
To provide
12 eggs and ½ pound sugar ¾ glass potato flour | ½ glass wheat flour Zest of two lemons |
Historical editorial note: The method specifies a glass sugar, the supply list half a pound.
Original source: Read Russian recipe No. 2133. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.