Make a batter as for queen-cake, and bake it in small tin rings on a griddle. Beat white of egg, and powdered loaf-sugar according to the preceding receipt, flavouring it with lemon. When the batter is baked into cakes, and they are quite cool, spread over each a thick layer of marmalade, and then heap on with a spoon the icing- or white of egg and sugar. Pile it high, and set the cakes in a moderate oven till the icing is coloured of a very pale brown.
Instead of small ones you may bake the whole in one large cake.