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(Cakes) - (The International Jewish Cook Book)

Separate the whites and yolks of four eggs, beat the whites stiff, and
beat into them one-half cup of granulated sugar. Beat the yolks to a
very stiff froth and beat into them one-half cup of granulated sugar.
This last mixture must be beaten for exactly five minutes. Add the juice
and grated rind of one small lemon; beat yolks and whites together well,
then stir in very gently one scant cup of flour that has been sifted
three times. Remember that every stroke of the spoon after the flour is
added toughens the cake just that much, so fold the flour in just enough
to mix well. If baked in small patty pans they taste just like lady
fingers. Bake twenty or twenty-five minutes in moderate oven.

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For these small cakes take 6 eggs, 1 cup of sugar and 3/4 cup of flour
and 1/2 teaspoonful of baking powder, a pinch of salt, flavor with
lemon. Beat yolks of eggs separately, then add sugar and beat to a
cream, then add the stiffly beaten whites of eggs alternately with the
sifted flour and baking powder; add a pinch of salt and flavoring.
Bake in small muffin tins in a very moderate oven.

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