Scottishsponge1

January 2012 : Scottish Butter Sponge

1 lb. caster sugar, 1/2 lb. butter, 6 large eggs, grated peel of one lemon, 1/2 teaspoon ground
cinnamon, 3/4 lb. flour, sprinkling of icing sugar.

Method : Cream the butter and sugar, beat the eggs very well and add them to the butter mixture,
then beat together for about 15 minutes.
Add the very finely grated lemon peel and the cinnamon. Gradually add the flour,
beating wel after each amount is added, and until the mixture is very smooth.

Line a round baking tin with well greased paper and pour in the sponge mixture.
Bake in a moderate oven for about 35 minutes until pale golden and well risen,
but as it is very light, watch that it does not get too brown.
When it curls from the side of the form it is ready.
Let it cool and sprinkle with icing sugar.

Is often offered with wild fruit and cream in the Scottish Highlands.

Revised: december 30, 2011