4 eggs
1 c. sugar
1 c. flour
Juice and rind of 1/2 lemon
Beat the eggs until they are thick and lemon-colored. Add the sugar
gradually and continue to beat. Sift the flour several times and fold
into the mixture. When the ingredients are thoroughly mixed, add the
grated rind and the juice of the lemon, pour into a sponge-cake pan,
and bake.
46. COLD-WATER SPONGE CAKE.--The accompanying recipe is a slight
variation from the true sponge cake, for it contains leavening other
than eggs and a small amount of cold water. No difficulty will be
experienced in making a cake according to this recipe if the directions
are carefully followed.