Savoy Sponge Cake Recipe

Beat half-a-pound of finely sifted sugar with the yolks of four eggs

until you have a thick batter, stir in lightly six ounces of fine dry

sifted flour, then the whites of the eggs beaten to a very strong froth.

Have ready a tin which has been lightly buttered, and then covered with

as much sifted sugar as will adhere to it. Pour in the cake mixture,

taking care the tin is not more than half full, and bake for

half-an-hour.

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