Beat four eggs, over one cup of white sugar, for half an hour, then mix one cup of flour, after it is in the pan pour some essence of lemon on the top and bake immediately.
SPONGE CAKE.
MISS K. H. MARSH.
Beat seven eggs together with their weight in white sugar for half an hour, then sift in the weight of four eggs in flour. Add a little lemon to flavor and bake twenty minutes in a quick oven.
SPONGE CAKE.
MRS. FARQUHARSON SMITH.
Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in flour, the rind of two lemons and juice of one. Break the eggs on the sugar and beat them twenty minutes with two pronged steel carving fork until in a lovely light cream, then grate the lemon rind into it with the juice of one lemon. Sift the flour several times and next mix in the flour most carefully barely stirring to mix it in, if stirred too much it will make the cake heavy. Beat it with the back of the fork towards you. The oven should be a little quick at first until the cake rises, if baking too quickly place a piece of white paper over it and buttered paper should be placed in the pans. N. B.—Delicious if properly made.
SPONGE CAKE.
MRS. ANDREW T. LOVE.
Six eggs, the weight of five in sugar, and three in flour, beat the whites and yolks separately, lemon flavoring.