Home › Pastry › Seven Eggs (Eight ounces of Castor Sugar)

Seven Eggs (Eight ounces of Castor Sugar)

Eight ounces of Castor Sugar.

Six ounces of Butter.

Six ounces of Flour, sifted. 4 Put the eggs and sugar into a basin; stand the basin over a stewpan of boiling water, and whip well for twenty minutes. Take a cake-tin and line it with kitchen paper; melt the butter, and grease both cake-tin and paper with some of it; when the eggs and sugar are sufficiently whipped P2 stir into them the flour and the remainder of the melted butter. Turn the mixture into the prepared tin, and bake in a moderate oven for about thirty minutes.