Sponge Cake

Ingredients

• 12 whole eggs
• 12 ounces (by weight of eggs) sugar
• 6 ounces (by weight of eggs) flour
• 1 whole lemon
• butter
• white paper

Instructions

1. Use one dozen eggs as a counterweight on a scale to measure an equal amount of sugar.
2. Balance the flour to the weight of six eggs.
3. Beat the yolks of the dozen eggs with the sugar until very light.
4. In a separate bowl, beat the whites until very light.
5. Add the beaten whites to the yolk and sugar mixture.
6. Grate the peel of one lemon into the batter and squeeze in its juice.
7. Stir the flour in lightly.
8. Prepare pans by greasing with butter and placing white paper at the bottom.
9. Pour the batter into prepared pans immediately—a sponge cake should not stand a second after being made.
10. Bake in a medium oven, keeping heat at the bottom.