SPONGE CAKE.
Beat the yolks of twelve eggs for half an hour, then add one pound and a half of fine sifted sugar, and whisk it till you see it rises in bubbles. Then beat the whites to a strong froth. Having done this, whisk them well with the yolks and sugar. Work in fourteen ounces of flour with the rind if two fresh lemons grated.
Bake in a well-battered mould (tin is best) in a quick oven. Half an hour should bake it well.
Source: Cooking (1889, August 9). The Gippsland Farmers' Journal and Traralgon, Heyfield and Rosedale News (Vic. : 1887 - 1893), p. 3 (SUPPLEMENT TO THE GIPPSLAND FARMERS' JOURNAL).
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