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Lemon Sponge

Soak one ounce of gelatine in one teacupful of water for two hours. Pour the juice of four lemons on one breakfast cupful of powdered sugar; beat the yolks of four eggs, and mix them with the remains of one pint of water allowing for the quantity used to soak the gelatine, add to this the sugar and lemon, and cook in a double boiler until it begins to thicken, then put in the gelatine. Strain all through a fine hair-sieve into a basin, stand the basin in a larger one containing iced-water, and whisk now and then until the sponge has cooled but not hardened. Beat in the whites of the eggs not previously beaten, and continue beating until the mixture is so thick that it is difficult to stir it, then turn it into a mould and set it away to harden. When ready to serve, dip the mould in tepid water, wipe it, and turn the contents onto a dish. Serve with powdered sugar and cream.