Rice Cake — II
1 cup butter
2 cups sugar
2¹⁄₄ cups rice flour
6 eggs
Juice and grated rind of a lemon
Beat the butter and sugar to a cream. Add the well beaten yolks and the flour. Beat thoroughly for five minutes. Add the lemon juice and rind and the stiffly beaten whites.
Bake in shallow square tins in which the depth of the mixture when poured in is less than two inches.
Bake thirty-five to forty-five minutes in a moderate oven.