Beat the yolks well together. Add seven whites beaten until stiff, the sugar, the rind of two lemons and the juice of one. Bake in separate layers in a moderate oven.
Beat the remaining whites (3) and add to them gradually the icing sugar. Set aside sufficient to ice the outside of the cake. To the rest add the juice of the orange and half of the rind grated. Wait until the cake is nearly cold and then spread the layers with the mixture.
Add a little lemon juice to the icing for the top and sides and spread it on as thickly as possible.
Ribbon Cake
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 table-spoon baking powder
1 cup milk
1 tea-spoon vanilla
1 tea-spoon mixed mace and cinnamon
1 cup stoned and floured chopped raisins and currants
1 table-spoon molasses or treacle
1 dessert-spoon brandy
Beat the butter to a cream. Add the sugar. Add the well beaten yolks and beat all together thoroughly. Add the flour (with which the baking powder has been thoroughly mixed) and the milk. Beat the whites to a stiff froth. Stir them lightly into the mixture. Add the vanilla.
Divide the mixture into three parts. To one part add the spice, raisins, currants, molasses and brandy. Mix thoroughly.
Bake the three parts on separate shallow, round or oblong tins for half-an-hour in a moderate oven. When cold spread a layer of light cake with plain icing or red-currant jelly. Put the layer of dark cake over it. Ice this layer or spread jelly on it and cover with the second layer of light cake. Press lightly together and trim.
Swiss Roll
2 eggs
Their weight in powdered sugar
3 ozs. flour
1 small tea-spoon baking powder