The 1901 Cookbook Archive
No. 3190 — Lemon Sponge Cake for Tea or Coffee
English historical translation of Molokhovets recipe No. 3190 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 5 yolks until pale with 1 glass sugar. Add the strained juice of ½ lemon, zest grated from ½ lemon and 4 level tablespoons potato flour, and mix thoroughly.
Add 2 heaped tablespoons fine wheat flour and stir again; gently fold in 5 beaten whites.
Pour into a plain tin cake mould, preferably an adjustable one, greased with unsalted butter and sprinkled with breadcrumbs. Bake in a very gentle oven for 1 hour.
Original source: Read Russian recipe No. 3190. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.