Take 1/2 pound of sugar, 3/4 cup of fine almond meal, the yolks of 8 eggs, 1 pound of flour, juice of 1 lemon, and 1/2 teaspoonful of vanilla or rose-water. Beat the yolks one-half hour, adding the lemon-juice a little at a time, then add the sugar, and beat in the almond meal, and lastly fold in the flour. Bake at once in a moderate oven.
Take 3 eggs, 1 scant cup of sugar, 1 cup of flour, 1 table-spoonful of lemon-juice, 1 tablespoonful of ice-water, and a pinch of salt. Beat yolks to a cream, add sugar, beat up again to a stiff cream, then add them to the whites (previously beaten stiff) by pouring over gently, dipping down the side of the bowl and up through the center with as few strokes as possible. To avoid toughening, sift over it half the flour, folding it in, and add the remainder. Bake in unoiled tins, two layers, twenty minutes. Filling:-
White of 1 egg, grated rind and juice of 1 lemon, tea-spoonful of lemon essence, and thicken with confectioners' sugar. Or use the following:-
Take 2 tablespoonfuls of water, 4 tablespoonfuls of confectioners' sugar, 2 tablespoonfuls of nut butter. Mix thoroughly, and beat to a creamy consistency.
Sift 1/2 pound of powdered sugar, add 1/8 cup of water, place in the saucepan on the stove, then add the yolks of 9 eggs, and beat until it is warm; then remove from the stove, and beat for ten minutes, or until it is cold. Whip the whites with a pinch of salt to a very stiff froth, then fold them with the other mixture, and lightly fold in 10 ounces of white flour. A little vanilla may be added to the whites while beating. Bake in well-oiled gem irons, sifting powdered sugar over the top, or a little colored sugar may be used. Bake in a moderate oven for fifteen minutes.
Take I cup of malt, 1 tablespoonful of sugar, 1 cup of nut meal, 1/2 teaspoonful of vanilla, 1 1/3 cups of gluten or zwieback, 1 tablespoonful of lemon-juice with a little of the grated rind, and 4 eggs. Separate the eggs, and beat the yolks until stiff; then add the grated lemon rind and the malt a little at a time, beating it vigorously. Then pour it into the whites of the eggs, which should be beaten to a very stiff froth. The best way is to add the salt to the whites, and beat until frothy, but not stiff or white, then add the lemon-juice and beat until it is very fine, stiff, and crumbly. Now fold the whites and yolks together, fold in the nut meal, and lastly the gluten or bread-crumbs as lightly and quickly as possible. Bake in the Misses Lisk's bake tins if possible; if not, bake in a common cake tin without oiling, and when done, turn bottom side up across another tin that is right side up, so that the air can circulate under the cake. By turning bottom side up, it will prevent it from falling while cooling. To prepare bread-crumbs, let some white, light, bread dry until is it perfectly dry clear through. The larger the pieces of bread are, the easier it is to get hold of it to grate. Then sift through a sieve to remove the coarser particles. They can be rolled on a bread board and sifted again. When there is danger of their being heavy, use the bread-crumbs instead of flour in cakes, as the bread-crumbs will help them to be light. Gluten has the same effect. This cake should be baked in a moderate oven and watched carefully, as it burns very easily. When the oven can be easily regulated, have it hot for the first ten minutes, then cooler the rest of the time. Do not open the oven for ten minutes after the cake has been put in.