The National Cook Book, 9th ed.

by Hannah Mary Peterson

SPONGE CAKE, No. 3.

375. Five eggs,
Half a pound of loaf sugar,
The grated rind and juice of one lemon,
A quarter of a pound of flour.

Separate the yelks from the whites. Beat the yelks and sugar together until they are very light, then add the whites after they have been whisked to a dry froth, alternately with the flour. Stir in the lemon, put the mixture in small pans, sift sugar over them, and bake them.