Put one pound of powdered sugar in a good-sized bowl, which stand in a
bain marie of hot water; sift one pound of flour upon a sheet of paper,
then break twelve eggs into the bowl with the sugar, which whisk rather
quickly until they become a little warm and rather thickish, when take
the bowl from the bain marie, and continue whisking until nearly or
quite cold, when add the chopped rind of a lemon and the flour, which
mix lightly with a wooden spoon; have ready your mould or baking-dish
lightly buttered, into which you have put a little flour, knocking out
all that does not adhere to the butter, pour in the mixture and place it
one hour in a moderate oven, it may require longer or not so long, but
that will depend entirely upon the compass you have it in; if done it
will feel firm to the touch, but the surest method is to run a thin
wooden skewer into the centre, if it comes out clean the cake is done,
but if not some of the mixture would adhere to it; care should be taken
not to disturb it until quite set, or it would sink in the centre, and
never properly bake; when done turn it out upon a sieve to cool. As the
above is for cutting, and many of my new removes are made from it, it
had better be overdone than not done enough.