Sponge Cake Recipe

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
_The recipe I send for Sponge Cake was one constantly in use twenty-
five years ago, when this picture was taken, and so might well be used
in connection with that recipe, which is the only one in which I fell
a personal interest._
_It gives me pleasure to oblige you, and I am cordially yours for
womankind, also for mankind._
Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon;
small teaspoon salt. Beat yolks separately and very thoroughly; add
sugar, salt, lemon juice and grated peel, and beat again. Beat whites
to stiffness and add to the yolks, beating well together. Then cut the
flour in slowly with large knife and _avoid beating_ after this.
Bake in two deep, long, narrow tins, in rather slow oven, but hot on
the bottom. The secret of success is in cutting in the flour and the
baking. But few people will believe this and cannot reach my standard.
I have made this cake for forty years with uniform success.

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