Lemon Savoy Sponge Recipe

Half-a-pound of loaf sugar, rub some of the lumps on the peel of two

lemons, so as to get all the flavour from them; dissolve the sugar in

half a gill of boiling water; add the juice of the lemons, or one of

them if a large size, and beat with the yolks of four eggs until very

white and thick; stir in a quarter of a pound of fine flour, beat the

whites of the eggs to a strong froth, and mix as thoroughly but as

lightly as possible; butter and sift sugar over a mould, nearly fill it

with cake mixture, and bake at dark yellow paper heat for thirty

minutes.

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