Sponge-Cake (I)

Ingredients

• The weight of 8 eggs in pounded loaf sugar
• the weight of 5 in flour
• the rind of 1 lemon
• 1 tablespoonful brandy

Instructions

1. Put the eggs into one side of the scale, and take the weight of 8 in pounded loaf sugar, and the weight of 5 in good _dry_ flour.
2. Separate the yolks from the whites of the eggs;
3. beat the former, put them into a saucepan with the sugar, and let them remain over the fire until _milk-warm,_ keeping them well stirred.
4. Then put them into a basin, add the grated lemon-rind mixed with the brandy, and stir these well together, dredging in the flour very gradually.
5. Whisk the whites of the eggs to a very stiff froth, stir them to the flour, &c., and beat the cake well for 1/4 hour.
6. Put it into a buttered mould strewn with a little fine sifted sugar, and bake the cake in a quick oven for 1-1/2 hour.
7. Care must be taken that it is put into the oven immediately, or it will not be light.
8. The flavouring of this cake may be varied by adding a few drops of essence of almonds instead of the grated lemon-rind.