Sponge Cake Recipe

MRS. FARQUHARSON SMITH.



Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in

flour, the rind of two lemons and juice of one. Break the eggs on the

sugar and beat them twenty minutes with two pronged steel carving fork

until in a lovely light cream, then grate the lemon rind into it with

the juice of one lemon. Sift the flour several times and next mix in the

flour most carefully barely stirring to mix it in, if stirred too much

it will make the cake heavy. Beat it with the back of the fork towards

you. The oven should be a little quick at first until the cake rises,

if baking too quickly place a piece of white paper over it and buttered

paper should be placed in the pans. N. B.--Delicious if properly made.

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