The 'Sure to Rise' Cookery Book
Lemon Sponge
Lemon Sponge.
- ½ packet isinglass or gelatine
- 5 ozs. loaf sugar
- ¾ pint cold water
- 2 lemons
- Whites of 2 eggs
Soak the isinglass or gelatine in ¾ pint cold water, then dissolve over the fire with the rind of two lemons thinly pared, add the sugar and the juice of 2 lemons. Boil all together 2 or 3 minutes; strain and let it remain until nearly cold, and beginning to set, then add the white of 2 eggs, well beaten, and whisk 10 minutes, when it will become the consistence of sponge; put it lightly into a glass dish immediately, leaving it in appearance as rocky as possible.
All fruit sponges are made in the same way. If syrups are used for flavouring, use ¾ oz. gelatine.