The 1901 Cookbook Archive
No. 2216 — Whipped-Egg Sponge Sandwich Cakes
English historical translation of Molokhovets recipe No. 2216 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a third glass sugar and beat with six yolks until thick and pale.
Fold in whipped whites, gradually adding a third glass potato flour, then spoon goose-egg-sized cakes onto soft paper on a baking sheet.
Dust with fine sugar and bake moderately until the cakes lift readily from paper; cool and slice lengthwise.
Whip half to three quarters glass thick cream with a third teaspoon vanilla and a quarter glass sugar; fill the lower halves, replace the tops, sprinkle with sugar and serve.
Original source: Read Russian recipe No. 2216. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.