Lemon Layer Cake
10 eggs
1 lb. sugar
¹⁄₂ lb. flour
2 lemons
1 orange
1¹⁄₄ lb. icing sugar
Beat the yolks well together. Add seven whites beaten until stiff, the sugar, the rind of two lemons and the juice of one. Bake in separate layers in a moderate oven.
Beat the remaining whites (3) and add to them gradually the icing sugar. Set aside sufficient to ice the outside of the cake. To the rest add the juice of the orange and half of the rind grated. Wait until the cake is nearly cold and then spread the layers with the mixture.
Add a little lemon juice to the icing for the top and sides and spread it on as thickly as possible.