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Sponge Cake (INGREDIENTS for large cake)

INGREDIENTS for large cake. The weight of 8 eggs in pounded loaf sugar, the weight of 5 in flour, the rind of 1 lemon, 1 tablespoonful of brandy.

AVERAGE COST, 1s. 2d.

Put the eggs into one side of the scale, and take the weight of 8 in pounded loaf sugar, and the weight of 5 in good dry flour. Separate the yolks from the whites of the eggs; beat the former, put them into a saucepan with the sugar, and let them remain over the fire until milk-warm, keeping them well stirred. Then put them into a basin, add the grated lemon-rind mixed with the brandy, and stir these well together, dredging in the flour very gradually.

Whisk the whites of the eggs to a very stiff froth, stir them to the flour, &c., and beat the cake well for hour. Put it into a buttered mould strewn with a little finesifted sugar, and bake the cake in a quick oven for 1½ hour. Care must be taken SPONGE-CAKE.

SPONGE CAKE. that it is put into the oven immediately, or it will not be light. The flavouring of this cake may be varied by adding a few drops of essence of almonds, or a little orange-flower water, instead of the grated lemon-rind.

TIME.-1 hour.

SEASONABLE at any time.