6 eggs

1/2 pound of sugar

5 ounces of flour

1 level teaspoonful of baking powder

1 grated rind and juice of a lemon

Separate the eggs, beat the yolks until creamy, then add gradually the sugar. When very, very light, add the grated rind and juice of the lemon. Sift the baking powder and flour. Beat the white of eggs to a stiff froth; add these alternately. When the cake is smooth, bake in three layers, in a quick oven, about twenty minutes.

Filling

Cut into very thin slices two ounces of candied citron or orange peel. Whip a pint of cream to a stiff froth. Put a tablespoonful of gelatin into a cup, add four tablespoonfuls of water, let it stand for a half hour, then stir it over the teakettle until the gelatin is dissolved. Put the whipped cream into a bowl, stand the bowl in a pan of ice water or cracked ice, add quickly the gelatin, and begin to stir at once. When the cream begins to thicken, stir in the citron and a teaspoonful of vanilla. Put this in a thick layer between the layers of cake, dust the top with powdered sugar. This cake will not stand more than one or two hours, and is much better if put together at the last minute.