4 large or 5 small eggs.
1 cup sugar.
1 cup pastry flour.
1/8 teaspoon salt Grated rind of one half lemon.
1 tablespoon lemon juice.
Sift the flour and the sugar four times. Separate the egg yolks from the egg whites. Place the egg whites on ice. Beat the egg yolks until light and lemon colored. Add the sugar, a little at a time, and beat until thick and creamy. Add the lemon juice and grated rind. Whip the whites until very stiff, adding the salt when half beaten. Fold the yolk mixture into the stiffly beaten whites, taking care not to stir but to fold the ingredients by a downward and upward movement. For this use the egg whip, first putting it down into the ingredients, then lifting it up through the materials, freeing it each time from the materials by shaking gently. Repeat this process until the materials are well blended, then fold in the flour in the same way. Care must be taken not to manipulate the materials too long, as this makes the cake tough. Turn into an unbuttered cake tin (preferably one with a removable bottom). Bake about thirty-five minutes in a moderately hot oven. Remove from the oven and turn upside down. Let stand an hour or more until the cake is thoroughly cold before cutting. The cake may then be iced if desired.
1 cup sugar.
1 cup flour.
1 tablespoon lemon juice 1/2 teaspoon grated lemon rind.
1/2 cup chopped nuts.
Sift the flour once, measure, then sift three times. Sift the sugar four times, grate the lemon rind, then extract the juice from the lemon. Beat the egg yolks until very light and lemon colored, add the sugar gradually, beating meanwhile. Add the lemon rind and the juice. Beat the egg white until stiff, and fold into the yolk mixture, then fold in the sifted flour and the chopped nuts. Turn into an un-buttered loaf tin and bake in a moderate oven 30 to 40 minutes. Turn upside down in the pan until cool. If possible, use a pan with a removable bottom. If this is not obtainable, fit a buttered paper in the bottom.
If an ornamental cake is desired, ice with Boiled Frosting or Water Frosting and arrange symmetrically 16 walnut meats if baked in a square tin or about the same number if baked in a round tin.
Whites of 12 eggs 1 1/2 teaspoons cream of tartar.
1 teaspoon vanilla.
1/2 teaspoon lemon extract.
1 1/2 cups sugar (measured after sifting) 1 cup and 1 tablespoon white flour (measured after sifting)
Measure out all ingredients before commencing to put the cake together. Sift flour and cream of tartar together five times. Sift sugar five times. Beat egg whites till very foamy, but not stiff; add flavoring, sift in sugar slowly, beating all the time. Use care to avoid making the mixture stiff. Sift in the flour slowly, mixing with a light folding motion.
Bake in an unbuttered pan 55 to 60 minutes. Place a pan of boiling water under the cake during the first 45 minutes. The oven should not be opened for the first 20 minutes. When the cake is done place upside down on a cake cooler and leave in pan until cold.
1 1/3 cups sugar 1/2 teaspoon salt.
1 tablespoon lemon juice.
1/2 cup cold water.
1 teaspoon orange flavoring.
1 1/2 cups flour.
Beat the egg yolks until light and lemon-colored. They should be quite stiff. Add the sugar gradually, then the lemon juice and salt. Beat the whites slightly and add one-half of them to the yolk mixture. Beat again, then adc| the water (ice water preferred), and fold in the flour (measured after once stirring). Then fold in the remainder of the egg whites, stiffly beaten. Turn into a loaf pan and bake in a moderate oven for about thirty minutes. Turn upside down in the pan to cool. Remove from the pan and cover with a thin layer of icing. Arrange sections of oranges in rows across the cake, so that when cut each piece will have a piece of orange upon it.