Savoy or Spunge Cake

Ingredients

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

Instructions

1. Take twelve fresh eggs, put them in the scale, and balance them with sugar.
2. Take out half, and balance the other half with flour.
3. Separate the whites from the yelks, whip them up very light, then mix them.
4. Sift in, first sugar, then flour, till both are exhausted.
5. Add some grated lemon peel.
6. Bake them in paper cases, or little tin moulds.
7. This also makes an excellent pudding, with butter, sugar, and wine for sauce.