Yolks 4 eggs 1 cup sugar.

3 tablespoons cold water 1 tablespoons cornstarch.


1 teaspoons baking powder.

teaspoon salt.

Whites 6 eggs.

1 teaspoon lemon extract.

Beat egg yolks until thick and lemon-colored, and add gradually, while beating constantly, sugar; then add water. Put cornstarch in cup and fill cup with flour. Mix and sift with baking powder and salt and add to first mixture; then add egg whites, beaten until stiff, and lemon extract. Turn into a buttered and floured angel cake pan and bake in a moderate oven forty minutes. Remove from pan, cool and cut crosswise, so as to make four layers of equal thickness. Put between the top and bottom layers Mocha Filling, flavored with sweetened chocolate. In the centre and over top and sides of cake, Mocha.

Filling, flavored with vanilla. Sprinkle entire frosted surface with Nut Brittle.

Vienna Cake.

Vienna Cake. - Page 329.

Mocha Filling

Mix one-third cup sugar, one-third cup flour and one-fourth teaspoon salt. When thoroughly blended, add gradually, while stirring constantly, two cups scalded milk and cook in double boiler fifteen minutes, stirring constantly until mixture thickens and afterwards occasionally. Wash one cup butter, add to cooked mixture and let stand until cold; then add one teaspoon vanilla.

Chocolate Mocha Filling

To one-third Mocha Filling add one ounce melted sweet chocolate.

Nut Brittle

Blanch and chop Jordan almonds; there should be one-third cup. Put in a small omelet pan with one-third cup sugar, place on range and stir constantly until sugar is well caramelized. Turn into a slightly buttered pan, cool and roll until quite fine.