Ingredients:
12 eggs
The weight of ten in powdered loaf sugar.
The weight of six in sifted flour.
The grated peel, and half the juice of one lemon.

Preparation:

1. Stir the yolks of the eggs with the sugar, until very light, then add the whites of the eggs, after they are beaten to a stiff froth, stir lightly together, flavor with the lemon, sprinkle in the flour just before it is to be put into the oven, stirring it in as quickly as possible.

 

2. Bake in two square tin pans, the bottom and sides of which should be covered with white paper, well buttered.

 

3. Weigh it once, then get the measure of the proportions, to save the trouble of weighing afterward.

 

4. The secret of making good sponge cake lies in putting the flour in the last minute before it goes into the oven, and having a good bake.

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