Rub together, till white, half a pound of sugar, six ounces of butter.
Beat eight eggs to a froth, and stir into the butter and sugar, together
with a pound of sifted flour. Add the juice and grated rind of a fresh
lemon, and turn this mixture on to scolloped tin plates, that have been
well buttered. The cake should not be more than a quarter of an inch
thick on each of the plates. Bake them directly, in a quick oven, till
a light brown. Pile them on a plate with a layer of jelly or marmalade
between each of the cakes, and a layer on the top.