Sponge Roll (Recipe from 1908)

Sponge Roll (Recipe from 1908) >>>

Dominion, Volume 1, Issue 277, 15 August 1908, Page 11

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 Roll (First Recipe) Metric

• 2 eggs

• 85 g sugar

• 55 g flour

• pinch of baking powder

• jam (for filling)

Instructions:

1. Whisk eggs and sugar together over a warm stove.

2. Once warm, return to the table and whisk until cold, thick, and frothy.

3. Sift in the flour and baking powder quickly.

4. Spread onto a greased tin and bake for 5 minutes at ~200°C.

5. Spread with jam and roll immediately.

Sponge Roll (Second, Cheaper Recipe) Metric

• 2 eggs

• Same weight as eggs in caster sugar (around 120 g for medium eggs)

• 85 g self-raising flour

Instructions:

1. Mix sugar and eggs (by weight).

2. Mix in self-raising flour well.

3. Butter two flat tins and divide the mixture between them.

4. Bake for 15 minutes at ~180°C.

5. Spread one half with strawberry jam and place the other half on top.

6. Sift caster sugar over to finish.