Sponge-Cake (II)

Ingredients

• 1/2 lb loaf sugar, not quite 1/4 pint of water
• 5 eggs
• 1 lemon
• 1/2 lb flour
• 1/4 teaspoonful carbonate of soda

Instructions

1. Boil the sugar and water together until they form a thick syrup;
2. let it cool a little, then pour it to the eggs, which should be previously well whisked; and after the eggs and syrup are mixed together, continue beating them for a few minutes.
3. Grate the lemon-rind, mix the carbonate of soda with the flour, and stir these lightly to the other ingredients;
4. then add the lemon-juice, and, when the whole is thoroughly mixed, pour it into a buttered mould, and bake in rather a quick oven for rather more than 1 hour.
5. The remains of sponge or Savoy cakes answer very well for trifles, light puddings, &c.; and a very stale one (if not mouldy) makes an excellent tipsy-cake.