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Savoy Or Sponge Cake

(Confectionary.) - (The Lady's Own Cookery Book)







Take twelve new-laid eggs, and their weight in double refined sugar;

pound it fine, and sift it through a lawn sieve; beat the yolks very

light, and add the sugar to them by degrees; beat the whole well

together till it is extremely light. Whisk the whites of the eggs to a

strong froth; then mix all together by adding the yolks and the sugar to

the whites. Have ready the weight of seven eggs in fine flour very well

dried and sifted; stir it in by degrees, and grate in the rind of a

lemon. Butter a mould well, and bake in a quick oven. About half an hour

or forty minutes will do it.











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