12 eggs.
The weight of the eggs in sugar.
Half their weight in flour.
1 lemon, juice and rind.
Beat yolks and whites _very_ light, the sugar into the former when they
are smooth and stiff; next, the juice and grated peel of the lemon,
then the beaten whites; lastly, the flour, _very_ lightly.
The lady from whom I had this admirable receipt was celebrated among
her acquaintances for her beautiful and delicious sponge-cake.
“Which should always be baked in tins like these,” she said to me once,
sportively, “or it does not taste just right.”
The moulds were like a large brick in shape, with almost perpendicular
sides. I instantly gave an order for a couple precisely like them,
and really fancied that cake baked in them was a little better than
in any other form. But you can hardly fail of success if you prepare
yours precisely as I have directed, bake in whatever shape you will.
Be careful that your oven is steady, and cover the cake with paper to
prevent burning.
It is a good plan to line the pans in which sponge-cake is baked with
buttered paper, fitted neatly to the sides and bottom.