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Savoy Cake

Weigh seven large fresh eggs, and take their weight in dried flour, and a little more than half their weight in sifted sugar. Break the eggs, and separate the yolks from the whites. Beat the former in a bowl, and add the sugar to them very gradually, together with a little grated lemon-rind, a spoonful of orange-flower or rose-water, or any other suitable flavouring. Add the flour a little at a time, and continue to beat the mixture for twenty minutes. Butter a mould, sprinkle powdered sugar upon the butter, and shake off all that will not adhere. Tie a strip of buttered paper round the top of the mould to keep the preparation from rolling down the sides whilst it is being baked. Pour in the cake, and three-parts fill the mould with it. When done enough let it stand for a few minutes, then shake it well to loosen it, and turn it out carefully. This cake makes very good jam sandwiches. Time to bake, an hour and a quarter or a little more. Probable cost, 1s. 6d.