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Chantilly Cake

Stand one basin in another the larger one containing hot water, and break in five eggs, put in a teacupful of caster-sugar, and whisk for about ten minutes, then remove the basin from the hot water, and whisk for a few moments longer; sift in half a dozen tablespoonfuls of flour, stirring till quite smooth. Butter the inside of a cylinder-mould, sprinkle caster-sugar over it and pour in the cake mixture, and if it fills the mould, tie on a strip of buttered paper around it so as to come about an inch and a half above the top of the mould, then bake in a moderate oven. Whip up half a pint of rich cream with a little caster-sugar till it is quite firm, when it may be flavored to taste. Turn out the cake when cooked, fill the hollow with cream, and serve.