Cakes, Sponge

Prep. From 8 eggs; lump sugar, 3 ⁄ 4 lb.; flour, 1 ⁄ 2 lb.; water, 1 ⁄ 4 pint; the yellow peel of a lemon; mix as follows:—Put the lemon peel into the water; when about to make the cake, put the sugar into a saucepan, pour the water and peel on it, and let it stand by the fire to get hot. Break the eggs into a deep earthen ve el that has been made quite hot; remove from the heat, whisk for a few minutes; make the sugar and water boil up, and pour it very gradually boiling-hot over the eggs; continue to whisk them briskly until they become thick and white; add the flour (quite warm), stir it lightly in, put the paste into tins lined with white paper, and bake them immediately in a moderately hot oven.