Whites of three eggs.
Three cups of powdered sugar.
Strained juice of a lemon.
Put the whites into a cold bowl and add the sugar at once, stirring it in thoroughly. Then whip with your egg-beater until the mixture is stiff and white, adding lemon-juice as you go on. Spread thickly over the cake, and set in the sun, or in a warm room to dry.
White Lemon Cake.
Make “white cup-cake,” bake in jelly cake-tins and let it get cold. Prepare a frosting as above directed, but use the juice of two lemons and the grated peel of one. Spread this mixture between the cakes and on the top.
Sponge Cake.
Do not attempt this until you have had some practice in the management of ovens, and let your first trial be with what are sometimes termed “snow-balls,”—that is, small sponge cakes, frosted. Put six eggs into a scale and ascertain their weight exactly. Allow for the sponge cake the weight of the eggs in sugar, and half their weight in flour. Grate the yellow peel from a lemon and squeeze the juice upon it. Let it stand ten minutes, and strain through coarse muslin, pressing out every drop.
Beat the yolks of the eggs very light and then the sugar into them; the lemon-juice; the whites, which should have been whipped to a standing froth;—finally, stir in the sifted flour swiftly and lightly. Bake in a steady oven from twenty-five to thirty minutes, glancing at them now and then, to make sure they are not scorching, and covering with white paper as they harden on top.
This is an easy, and if implicitly obeyed, a sure receipt.