_Ingredients._—The weight of 8 eggs in pounded loaf sugar, the weight
of 5 in flour, the rind of 1 lemon, 1 tablespoonful of brandy.
_Mode._—Put the eggs into one side of the scale, and take the weight
of 8 in pounded loaf sugar, and the weight of 5 in good _dry_ flour.
Separate the yolks from the whites of the eggs; beat the former, put
them into a saucepan with the sugar, and let them remain over the fire
until _milk-warm_, keeping them well stirred. Then put them into a
basin, add the grated lemon-rind mixed with the brandy, and stir these
well together, dredging in the flour very gradually. Whisk the whites
of the eggs to a very stiff froth, stir them to the flour, &c., and
beat the cake well for ¼ hour. Put it into a buttered mould strewn
with a little fine-sifted sugar, and bake the cake in a quick oven for
1½ hour. Care must be taken that it is put into the oven immediately,
or it will not be light. The flavouring of this cake may he varied
by adding a few drops of essence of almonds instead of the grated
lemon-rind. _Time._—1½ hour. _Average cost_, 1_s._ 3_d._ _Sufficient_
for 1 cake. _Seasonable_ at any time.
[Illustration: SPONGE-CAKE.]