_Ingredients._—½ lb. of loaf sugar, not quite ¼ pint of water,
5 eggs, 1 lemon, ½ lb. of flour, ¼ teaspoonful of carbonate of
soda. _Mode._—Boil the sugar and water together until they form a
thick syrup; let it cool a little, then pour it to the eggs, which
should be previously well whisked; and after the eggs and syrup are
mixed together, continue beating them for a few minutes. Grate the
lemon-rind, mix the carbonate of soda with the flour, and stir these
lightly to the other ingredients; then add the lemon-juice, and,
when the whole is thoroughly mixed, pour it into a buttered mould,
and bake in rather a quick oven for rather more than 1 hour. The
remains of sponge or Savoy cakes answer very well for trifles, light
puddings, &c.; and a very stale one (if not mouldy) makes an excellent
tipsy cake. _Time._—Rather more than 1 hour. _Average cost_, 10_d._
_Sufficient_ to make 1 cake. _Seasonable_ at any time.
SPONGE-CAKES, Small.
_Ingredients._—The weight of 5 eggs in flour, the weight of 8 in
pounded loaf sugar; flavouring to taste. _Mode._—Let the flour be
perfectly dry, and the sugar well pounded and sifted. Separate the
whites from the yolks of the eggs, and beat the latter up with the
sugar; then whisk the whites until they become rather stiff, and mix
them with the yolks, but do not stir them more than is just necessary
to mingle the ingredients well together. Dredge in the flour by
degrees, add the flavouring; butter the tins well, pour in the batter,
sift a little sugar over the cakes, and bake them in rather a quick
oven, but do not allow them to take too much colour, as they should
be rather pale. Remove them from the tins before they get cold, and
turn them on their faces, where let them remain until quite cold, when
store them away in a closed tin canister or wide-mouthed glass bottle.
_Time._—10 to 15 minutes in a quick oven. _Average cost_, 1_d._ each.
_Seasonable_ at any time.