Sponge Biscuits (Recipe from 1892)

Sponge Biscuits (Recipe from 1892) >>>

New Zealand Mail, Issue 1056, 26 May 1892, Page 6

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Sponge Biscuits recipe converted to metric measurements.

Ingredients:

• 4 fresh eggs

• 225 g powdered and sifted sugar

• 1 dessertspoon (about 10-15 ml) orange flower water

• 115 g flour

• Additional powdered sugar for dusting

Instructions:

1. Break the eggs, separating the yolks and whites into different bowls.

2. Remove any specks from the yolks, beat them thoroughly.

3. Gradually add the 225 g of powdered sugar, beating briskly.

4. Add the orange flower water.

5. Incorporate 115 g of flour.

6. Whisk the egg whites to a froth and fold them into the mixture.

7. Grease biscuit tins with a little butter.

8. While the tins are still hot, sift powdered sugar over them.

9. Fill the tins about three-quarters full with the batter.

10. Sprinkle sugar on top before baking.

11. Bake in a moderate oven (about 180°C / 350°F) for 15 to 20 minutes.

12. Once done, turn them out onto a sieve to cool.