Savoy or Spunge Cake

Ingredients

• 12 whole fresh eggs
• sugar
• flour
• some lemon peel

Instructions

1. Weigh the 12 fresh eggs. Measure out sugar equal in weight to all 12 eggs. Measure out flour equal in weight to 6 eggs (half the egg weight).
2. Separate the whites from the yolks. Whip both the whites and yolks very light, then mix them together.
3. Sift in the sugar first, then the flour, continuing to sift until both are completely exhausted. Fold in the grated lemon peel.
4. Bake in paper cases or little tin moulds.