Ingredients

3 oz. butter, 3 oz. white pounded sugar, 1 teacup of milk, 2 eggs, flavour to taste, 5 oz. flour.

Method

Beat the butter to a cream, add the sugar, then the milk and yolks of the eggs, well beaten, dredge in the flour by degrees, beat well, and, lastly, add the whites of the eggs, previously well whisked. Spread the mixture equally on the centre part of three dinner-plates, well buttered, so as to obtain three cakes of equal size, and bake in a quick oven to a delicate brown. Stand them aside till cool.

Mixture For Filling

Ingredients

1 lemon, 2 oranges, 1 teacup of sugar, 1 teacup of water, 1 tablespoonful of cornflour.

Method

Grate the yellow part of the rind of the oranges and lemon, and strain the juice; wet the cornflour with the water, mix in the sugar, and add this to the rind and juice; boil for a few minutes, stirring all the time, then let it get quite cool. Place one of the cakes - which should be cool, not quite cold, or it may break - on the dish in which it is to be served, spread it with half the mixture; place a second cake on the top, spread over the rest of the mixture, and place the third cake above; gently press them together, and sprinkle a little white sugar over the top. The filling should be made first, to be ready for the cakes.