Mrs Frazer's ginger and caraway sponge

10 November, 2006
Sue Davies
Page 27 

This fatless sponge comes from The Practice of Cookery, Pastry and Confectionery and was first published in Edinburgh in 1791.

The book was popular and several editions were printed. Mrs Frazer suggests using lemon or orange zest.

Makes 10 18cm/7" cakes

20 eggs

1.1kg/2½lb sugar

25g/1oz of ground ginger

75g/3oz of caraway seeds

1.4 kg/3lb plain flour

Caster sugar for sprinkling.

Method

Separate the eggs and beat the egg whites until stiff.

Beat the egg yolks in and gradually add the sugar.

In a separate bowl, mix the ginger, caraway and flour together. Then fold it into the egg mixture.

Pour the mixture into an 18cm/ 7" round tin - or another shape that will hold ¾ litre/1¼ pints.

Sprinkle the sugar on top before putting it into the oven.

Bake for 20 minutes at 205?C/400?F.

Allow to cool in the tin for at least 10 minutes before turning it out.





My Account

Spotlight

Most read

Social