For the mixture: Required: Four eggs.

Four ounces of castor sugar.

Two ounces of butter.

Three ounces of Vienna flour.

Line a shallow baking-tin with two layers of buttered paper.

Break the eggs into a basin and whisk them until they are in a thick froth. Then add the sugar, and whisk well for a few minutes. Next place the basin over a saucepan of hot water over a low fire, and continue whisking until the mixture is thick and "ropy." Take the basin from the fire, and beat the mixture a few minutes longer. Melt the butter gently until it is just oiled. Add about half the butter and half the flour to the mixture, stir them in lightly, then add the rest of the butter and flour. When all are mixed together, pour the mixture into the prepared tin, and bake in a moderate oven lor about half an hour, or until the cake feels spongy, and is of a delicate biscuit tint. Take the cake out of the tin and make up into various fancy cakes.

Lemon sponge

Stamp some of the cake into small rounds with a cutter, cut these into rounds about an eighth of an inch thick, spread a little jam (any kind without stones) on one round, lay another on top. If liked, the top round could be coated with glace or chocolate icing.