Savoy Cake

Ingredients

• The weight of 4 eggs in pounded loaf sugar
• the weight of 7 in flour
• a little grated lemon-rind, or essence of almonds, or orange-flower water

Instructions

1. Break the 7 eggs, putting the yolks into one basin and the whites into another.
2. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavouring to taste;
3. beat them well together, and add the whites of the eggs, whisked to a froth.
4. Put in the flour by degrees, continuing to beat the mixture for 1/4 hour, butter a mould, pour in the cake, and bake it from 1-1/4 to 1-1/2 hour.
5. This is a very nice cake for dessert, and may be iced for a supper-table, or cut into slices and spread with jam, which converts it into sandwiches.