Nut Sponge Cake
Eggs, 7.
Water, ¼ cup.
Lemon extract, ¼ teaspoonful.
Ground English walnut, ¾ cup.
Sugar, 1¼ cups.
Vanilla, 1 teaspoonful.
Flour, 1 rounded cup.
Beat the yolks of the eggs till thick; boil sugar in water till it spins a thread. Pour this into the yolks, beating all the time till cool. Add the vanilla and lemon extract; mix flour with walnuts; mix all together, and lastly stir in the stiffly-beaten whites. Bake in tins lined with greased paper.