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:
- 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.
- Bake in two square tin pans, the bottom and sides of which should be covered with white paper, well buttered.
- Weigh it once, then get the measure of the proportions, to save the trouble of weighing afterward.
- 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.
