10 eggs.
1 lb. sugar.
½ lb. flour.
2 lemons.
1 orange.
Beat whites and yolks separately; add to all the yolks and the whites
of seven eggs the sugar, the rind of two lemons, and juice of one. Bake
as for jelly-cake.
To the whites of three eggs allow a pound and a quarter of powdered
sugar; beat stiff as for icing, take out enough to cover the top of
the cake and set aside. Add to the rest the juice and half the grated
rind of a large orange. When the cake is nearly cold, spread this
between the layers. Beat into the icing reserved for the top a little
lemon-juice, and, if needed, more sugar. It should be thicker than that
spread between the cakes.
You can make a very delightful variation of this elegant cake, by
spreading the orange icing between layers made according to the receipt
given for “Martha’s Jelly-Cake” several pages back, and frosting with
lemon _méringue_, as above.