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SPONGECAKE (a German recipe)

Take half a pound of sifted sugar and the yolks of ten eggs; stir these ingredients for a quarter of an hour. Add six ounces of butter beaten to a cream, half a pound of fine flour, and the grated peel of a lemon and its juice. When these are thoroughly stirred in, add the whites of the ten eggs whipped to a snow. Stir all well together. Then take one or two moulds and butter them. Three-parts fill the moulds, strew thin slices of almonds and some coarsely-powdered sugar on top, and bake the cakes in a moderate oven.