SPONGE-CAKE.
Ingredients.—The weight of 8 eggs in pounded loaf sugar, the weight of 5 in flour, the rind of 1 lemon, 1 tablespoonful of brandy. Mode.—Put the eggs into one side of the scale, and take the weight of 8 in pounded loaf sugar, and the weight of 5 in good dry flour. Separate the yolks from the whites of the eggs; beat the former, put them into a saucepan with the sugar, and let them remain over the fire until milk-warm, keeping them well stirred. Then put them into a basin, add the grated lemon-rind mixed with the brandy, and stir these well together, dredging in the flour very gradually. Whisk the whites of the eggs to a very stiff froth, stir them to the flour, &c., and beat the cake well for ¼ hour. Put it into a buttered mould strewn with a little fine-sifted sugar, and bake the cake in a quick oven for 1½ hour. Care must be taken that it is put into the oven immediately, or it will not be light. The flavouring of this cake may he varied by adding a few drops of essence of almonds instead of the grated lemon-rind. Time.—1½ hour. Average cost, 1s. 3d. Sufficient for 1 cake. Seasonable at any time.
SPONGE-CAKE.