Page:Browne - The Plain Sailing Cook Book.djvu/115

 


 * MATERIALS

5 eggs

1 cup sugar

½ lemon

1 cup flour

¼ teaspoon salt


 * UTENSILS

2 bowls

Dover beater

Wooden spoon

Grater

Lemon-squeezer

Sifter

Cake-pan


 * 1) Measure out the sifted flour, add salt to this, and sift twice again.
 * 2) Break the eggs, putting the yolks in one bowl and the whites in another.
 * 3) Beat the yolks until they are thick and creamy in texture and light in color.
 * 4) Add the sugar to the egg-yolks, and beat well together.
 * 5) Grate the outer rind of the half lemon, and squeeze out the juice.
 * 6) Add the grated rind and juice to the beaten egg-yolks, and stir well together.
 * 7) Beat the egg-whites until stiff, and "fold" half of the beaten whites into the mixture already prepared.
 * 8) Add the flour, "cutting and folding" it in; then "fold" in the remaining half of the beaten egg-whites.
 * 9) Pour the batter into an unbuttered cake-pan, set the pan in a slow oven, and bake for one hour. At the end of half an hour the heat may be increased for fifteen minutes, then turned down again.
 * 10) Take the cake from the oven, invert the pan and let the cake stand in this way until it is cold.