A Smaller Sponge Cake (Very good)

Instructions

1. Five full-sized eggs, the weight of four in sugar, and of nearly three in flour, will make an exceedingly good cake.
2. It may be flavoured, like the preceding one, with lemon-rind, or with bitter almonds, vanilla, or confected orange-blossoms reduced to powder.
3. An hour will bake it thoroughly.
4. All the ingredients for sponge cakes should be of good quality, and the sugar and flour should be dry; they should also be passed through a fine sieve kept expressly for such purposes.
5. The excellence of the whole depends much on the manner in which the eggs are whisked: this should be done as lightly as possible.
6. But it is a mistake to suppose that they cannot be too long beaten: after they are brought to a state of perfect firmness they are injured by a continuation of the whisking, and will at times curdle, and render a cake heavy from this cause.