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Rice Cake

The following is a very light rice cake. Take a quarter of a pound of flour, six ounces of rice-flour, twelve ounces of sugar, twelve eggs, and the raspings of two lemons; separate the whites from the yolks of the eggs, whisk up the whites to a strong froth; then mix in the yolks, pounded sugar, and lemon raspings. Whisk this over a slow fire for about half an hour; when it is quite light and thick take it off the fire, and whisk it till it is quite cold, then stir in the flour and rice. Bake the cake in paper cases in a moderate heat; then put four or five sheets of paper under them, and ice before baking.