Beat three eggs for two minutes, add the grated rind of a small lemon, then pour on to them six ounces of lump sugar dissolved in a stewpan with half-a-gill of water. This syrup should be added to the eggs at boiling point. Put the bowl containing the eggs and sugar into a larger one containing boiling water, the object being to maintain the temperature of the batter during the whole process at not less than 90°, and in order to do this, the water in the outer bowl must be changed twice or thrice during the fifteen or twenty minutes required for whisking the cake batter. Beat the eggs and sugar together until a very thick batter is formed. To know if it is sufficiently thick, let the batter stand for half-a-minute. If when you again whisk it you find there has been no settling of the eggs, you may proceed to add five ounces of fine dry flour slightly warmed; sift it in and mix lightly and thoroughly. Dissolve three ounces of fresh butter in a stewpan: do this slowly, for the butter must not be oiled, and though liquid enough to pour out, must present the appearance of cream. Put the butter to the cake-batter by degrees, beating in each portion thoroughly before adding more. Have ready a tin cake-mould lined with a round at the bottom and a paper band, buttered and sifted with sugar. Pour the cake gently into the mould, leaving it about half full, and bake for fifteen minutes in an oven hot, but not hot enough to brown the outside of the cake. At the end of fifteen minutes the cake will have risen well, draw it to the mouth of the oven, sift sugar over the top, and place on it handsome slices of citron peel. This last operation of sifting sugar over is necessary to give the coating proper to light cakes of this kind. Shut the oven door and let the cake finish baking; it ought to be done in from thirty to thirty-five minutes from the time it is put in the oven. When done, take out of the tin and place upon a sieve or wire stand until cold.