Boiled sponge cake (No. 1)
Eight eggs. The weight of the eggs in sugar, and half their weight in flour. Separate the yolks and whites of the eggs carefully. Beat the yolks very light, add the sugar to them, the juice and grated rind of one lemon, and half the flour. Whip the whites to a stiff froth, add half of these to the batter, stir in the rest of the flour and the remaining whites. Pour into a greased cake-mold, with a tight-fitting top, and put this on the stove in a pot of boiling water. Do not let the water come up over the top of the tin. Boil steadily for at least an hour before looking at the cake. Test then with a straw, and if not done, boil a while longer. The straw should come out clean when the cake is done.