SAVOY CAKE.
Ingredients.—The weight of 4 eggs in pounded loaf sugar, the weight of 7 in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. Mode.—Break the 7 eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste; heat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for ¼ hour, butter a mould, pour in the cake, and bake it from 1¼ to 1½ hour. This is a very nice cake for desert, and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches. Time.—1¼ to 1½ hour. Average cost, 1s. Sufficient for 1 cake. Seasonable at any time.