4 eggs
Their weight in powdered sugar
The weight of two eggs in flour

Put the sugar (with which should be included several lumps which have been well rubbed on a lemon and then crushed) into a basin and break the eggs on to it. Beat with a steel carving fork until the mixture becomes thick and creamy, which should take from twenty to thirty minutes. Stir in the flour as lightly as possible. Put into a tin lined with buttered paper, and bake at once in a moderate oven.

White Cakes

PAGE
[Almond Cake—I.][16]
[ ” ” II.][16]
[Angel Cake][17]
[Cocoanut Cake][17]
[Cocoanut Pound Cake][18]
[Dutch Almond Cake][19]
[Eversley Cake][19]
[Lady Cake][20]
[Potato Flour Cake][20]
[Pound Cake—I.][21]
[ ” ” II.][22]
[Rice Cake—I.][22]
[ ” ” II.][23]
[ ” ” III.][23]
[Snow Cake][24]
[White Cake—I.][24]
[ ” ” II.][25]
[ ” ” III.][25]

*Almond Cake—I

1 lb. flour
¹⁄₂ lb. sweet almonds
10 bitter almonds
1 lb. white sugar
8 eggs
1 wine-glass brandy

Blanch and pound the almonds. Beat the yolks and sugar together till light and creamy. Whisk the whites to a stiff froth. Add them to the butter and sugar.

Stir in the flour until thoroughly mixed. Add the almonds. Bake in a tin lined with greased paper, in a moderate oven for an hour and a half.

Almond Cake—II

7 eggs
¹⁄₂ lb. sifted sugar
¹⁄₂ lb. almonds