The addition of almonds makes this CAKE very superior to the usual sponge CAKE. Sift one pint of fine flour; blanch in scalding water two ounces of sweet and two ounces of bitter almonds, renewing the hot water when expedient; when the skins are all off wash the almonds in cold water (mixing the sweet and bitter) and wipe them dry; pound them to a fine, smooth paste (one at a time), adding, as you proceed, water or white of egg to prevent their boiling. Set them in a cool place; beat ten eggs, the whites and yolks separately, till very smooth and thick, and then beat into them gradually two cups powdered sugar in turn with the pounded almonds; lastly, add the flour, stirring it round slowly and lightly on the surface of the mixture, as in common sponge CAKE; have ready buttered a deep square pan; put the mixture carefully into it, set into the oven and bake till thoroughly done and risen very high; when cool, cover it with plain white ICING flavored with rose-water, or with almond ICING. With sweet almonds always use a [Pg 293]small portion of bitter; without them, sweet almonds have little or no taste, though they add to the richness of the CAKE.
Use two heaping teaspoonfuls of baking powder in the flour.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)