Mrs. M.’s Sponge-Cake. ✠
12 eggs.
The weight of the eggs in sugar.
Half their weight in flour.
1 lemon, juice and rind.
Beat yolks and whites very light, the sugar into the former when they are smooth and stiff; next, the juice and grated peel of the lemon, then the beaten whites; lastly, the flour, very lightly.
The lady from whom I had this admirable receipt was celebrated among her acquaintances for her beautiful and delicious sponge-cake.
“Which should always be baked in tins like these,” she said to me once, sportively, “or it does not taste just right.”
The moulds were like a large brick in shape, with almost perpendicular sides. I instantly gave an order for a couple precisely like them, and really fancied that cake baked in them was a little better than in any other form. But you can hardly fail of success if you prepare yours precisely as I have directed, bake in whatever shape you will. Be careful that your oven is steady, and cover the cake with paper to prevent burning.
It is a good plan to line the pans in which sponge-cake is baked with buttered paper, fitted neatly to the sides and bottom.