Take the weight of ten eggs in powdered loaf sugar, beat it to a froth
with the yelks of twelve eggs, put in the grated rind of a fresh lemon,
leaving out the white part--add half the juice. Beat the whites of
twelve eggs to a stiff froth, and mix them with the sugar and butter.
Stir the whole without any cessation for fifteen minutes, then stir in
gradually the weight of six eggs in sifted flour. As soon as the flour
is well mixed in, turn the cake into pans lined with buttered
paper--bake it immediately in a quick, but not a furiously hot oven. It
will bake in the course of twenty minutes. If it bakes too fast, cover
it with thick paper.