This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Weight of the eggs in sugar
Half the weight of the eggs in flour
Juice and rind of one lemon
After weighing the sugar and flour, separate the eggs. Beat the yolks and sugar together until very light. Now add the juice and rind of the lemon and half the flour. Beat the whites to a very stiff froth, add half of them to the cake, then the remaining half of the flour, and then the remaining half of the whites; stir lightly, and pour into a greased cake-pan. Bake in a quick oven forty-five minutes.
Whites of eleven eggs 1 teaspoonful of flavoring
1 1/2 cups of granulated sugar 1 cup of sifted flour
1 teaspoonful of cream of tartar
Put the cream of tartar into the sifted flour, and sift it five times. Sift the sugar. Beat the whites of the eggs to a very stiff froth, add the sugar, and mix carefully; then add the flour gradually, stirring all the while, and, last, the flavoring. Turn quickly into an ungreased pan, and bake in a moderate oven (say, 2600 Fahr.) for forty-five minutes. Take from the oven, turn the pan upside down on a rest, and let it stand until the cake falls out.
It is best to bake this in a Turk's-head. You can then then rest it on the tube.
Whites of eleven eggs 1 1/2 cups of sugar Yolks of three eggs
1 cup of unsifted flour
1 teaspoonful of vanilla
1 teaspoonful of cream of tartar
Put the cream of tartar into the flour, and sift it. Beat the whites to a very stiff froth; beat the yolks and add them to the whites, add the sugar carefully, then the flavoring, and, last, the flour; mix thoroughly but lightly and quickly, turn into an ungreased pan, and bake in a moderate oven forty-five minutes. When done, turn it upside down on a rest, and the cake will fall out itself. It is best to bake Sunshine Cake in a tin Turk's-head, the centre tube being longer than the sides, so that when it is turned over it rests on the tube, thus allowing the air to pass around the cake.
1 pound of butter 10 eggs 1 gill of brandy
1 pound of powdered sugar 1 pound of flour 1/4 teaspoonful of mace
Beat the butter to a cream, add gradually the sugar, beating all the while. Beat the eggs, without separating, until very, very light, add them gradually to the butter and sugar, and beat the whole vigorously. Add the flour sifted; beat well, add the mace and brandy. Line a round cake-pan with buttered paper, pour in the cake, and bake in a moderate oven one and a quarter hours.
1/4 pound of bitter almonds 1 pound of powdered sugar
3/4 pound of butter 10 ounces of flour
Whites of seventeen eggs
Blanch and pound the almonds to a smooth paste, adding a few drops of rose-water to prevent them from oiling. Beat the butter to a cream, then gradually add the sugar, beating all the while. Add the pounded almonds, and beat vigorously until very, very light. Sift the flour, beat the whites of the eggs to a stiff froth, and then stir into the butter and sugar alternately the flour and the whites of the eggs, a little at a time. Beat the whole as hard as possible, turn into a greased pan, and bake in a moderate oven about one hour. When cold, ice with Lemon Icing.