This is the most perfect of sponge-cakes, when properly made.
Ingredients: Ten eggs, one pound of pulverized sugar, half a pound of flour, juice of half a large lemon, with the rind grated.
After all the ingredients are quite ready - i. e., the flour and sugar sifted, the lemon-peel grated, the half lemon squeezed, and the tins buttered - the success of this cake is in the beating of the eggs. Two persons should beat them at least half an hour, one beating the whites, and the other the yolks and half of the sugar together. Next cut the yolks into the whites, then stir in lightly the remainder of the sugar, then the flour and lemon by degrees.*
The oven heat should be rather moderate at first. Much of the success depends upon this, as the batter should be evenly heated throughout before it begins to rise. When baked, spread over the cakes a wafer thickness of icing (see page 304) slightly flavored with vanilla.
Ingredients: Five eggs, one cupful of sugar, one cupful of flour, two even tea-spoonfuls of yeast-powder, and grated rind of a lemon.
Beat the yolks, sugar, and lemon together to a cream; add whites of eggs beaten to a stiff froth; then the flour and yeast-powder perfectly mixed. Bake in a dripping-pan, and when done spread jelly (not sweet) over the bottom of the cake, roll it from the side, and sprinkle sugar over the top; or bake it in two or three jelly-cake pans, and spread jelly between. The cake may be iced on the bottom. The rolled jelly-cake may be cut into slices, and served with a sweet sauce for dessert.