Queen Cake or Sponge Cake
15 eggs with their weight in sugar & the weight of 10 eggs in flour. 2 lemons rasped & the juice of one. let the yolks & whites of the eggs be separately well beaten. the lemon juice added just before it is put in the oven—the flour stirred in last and sifted.
About the Recipe:
Being that the published recipe goes back to 1725 and given the commonly accepted belief that recipes could have existed for decades before they were ever published, it is possible that the recipe was made in honor of Queen Anne who ruled as England's sovereign from 1702-1714. However, there is no evidence to prove this, just a speculation.
To further your knowledge of Queen Cake, here are some additional period recipes to investigate:
- Amelia Simmons, American Cookery (1796)
- Susanna Carter’s, The Frugal Housewife (1803)
- Lucy Emerson’s, The New England Cookery ( 1808)
- Eliza Leslie’s, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats (1828)
- Eliza Leslie’s, Directions for Cookery (1840)
- Elizabeth E. Lea’s, Domestic Cookery (1869)
- Fannie Merritt Farmer’s, The Boston Cooking-School Cookbook (1896).
- Recipes for Queen Cake are found well into the twentieth-century.
Queen Cake or Sponge Cake: Modern Recipe Adaptation
- 5 Large Eggs, Separated
- 1 2/3 Cups Granulated Sugar
- Grated Zest of 1/2 Lemon
- 1 Tablespoons Freshly Squeezed Lemon Juice
- 1.5 Cups of All-Purpose Flour
1. Heat the oven to 350º F. Grease a mini-muffin or cake pan of your choice. Note: Heart-shapes were customary in historic recipes for Queen Cakes.
2. In a large mixing bowl, beat the egg yolks together with the sugar. If using an electric mixer, beat for about 2 minutes on the medium-high setting.
Hint: If you use a copper mixing bowl to whisk the egg whites, the egg whites will be glossier and firmer than in any other type of bowl. Click here to read more about the science behind this theory.
|Egg Whites Whip Up Better in a Copper Bowl|
6. Then, fold the egg whites into the egg yolk batter, being very careful to keep the batter as light and airy as possible.
7. Spoon 2 Tablespoons of batter into each opening of the mini cake pan you are using. Bake for 18 minutes, or until the cakes are firm and no batter remains on a skewer inserted into the center of the cakes.