Rasp on some lumps of well-refined sugar the rind of a fine sound lemon, and scrape off the part which has imbibed the essence, or crush the plums to powder, and add them to as much more as will make up the weight of eight or ten fresh eggs in the shell; break these one by one, and separate the whites from the yolks; beat the latter in a large bowl for ten minutes, then strew in the sugar gradually, and beat them well together. In the mean time let the whites be whisked to a quite solid froth, add them to the yolks, and when they are well blended sift and stir the flour gently to them, but do not beat it into the mixture * pour the cake into a well-buttered mould, and bake it an hour and a quarter in a moderate oven.
Rasped rind, 1 large lemon; fresh eggs, 8 or 10; their weight of dry, sifted sugar; and half their weight of flour: baked, 1 1/4 hour, moderate oven.
Five full-sized eggs, the weight of four in sugar, and of nearly three in flour, will make an exceedingly good cake: it may be flavoured, like the preceding one, with lemon-rind, or with bitter almonds, vanilla, or confected orange-blossoms reduced to powder. An hour will bake it thoroughly. All the ingredients for sponge cakes should be of good quality, and the sugar and flour should be dry; they should also be passed through a fine sieve kept expressly for such purposes. The excellence of the whole depends much on the manner in which the eggs are whisked; this should be done as lightly as possible; but it is a mistake to suppose that they cannot be too long beaten, as after they are brought to a state of perfect firmness they are injured by a continuation of the whisking, and will at times curdle, or render a cake heavy from this cause.
Beat together for between twenty and thirty minutes the yolks of nine and the whites of five fresh eggs; then by degrees add three-quarters of a pound of sugar, and six and a half of flour. Flavour it or not, at choice, with the grated rind of a lemon, and bake it an hour, or rather more, in a brisk oven.