819. +Biscuit au beurre.+-- ½ pound powdered sugar, ¼ pound sifted flour, ¼ pound cornstarch, ½ pound melted butter, 7 eggs and the grated rind of 1 lemon; beat the 7 whites to a stiff froth and add by degrees the yolks and sugar; set this on a hot stove and beat till it is warm; then remove it and continue the beating until nearly cold; strain the melted butter into a cup and continue the beating with the right hand; hold the cup with the melted butter in the left hand; pour butter into the mixture gradually; next stir in the sifted flour and cornstarch; butter a round cake pan and line it with buttered tissue or waxed paper; pour in the mixture; cover the bottom of a pie plate with salt, set the pan with cake onto this and bake ¾ hour in an oven not too hot; if it browns too much put paper over it.
820. +Fine Sponge Cake.+-- 1 pound powdered sugar, 12 eggs and not quite 1 pound (about 2 tablespoonfuls less) of flour; then add the grated rind and juice of 1 lemon; put the flour into a tin pan and set it in front of oven to get warm; put the eggs, sugar and lemon into a deep stone mixing bowl; set the bowl into a large dishpan of hot water in such a way that the bowl is half covered with water; beat the contents of bowl with an egg beater for ¾ hour; then slowly add the flour, continue the beating for a few minutes longer and pour the mixture into a large round pan or 2 medium sized ones; the pan should be previously well buttered and lined with fine brown buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake made according to this recipe is elegant, but care must be taken to follow the instructions exactly. Half these quantities will make a good sized cake. If the oven should be rather hot at the bottom put in a large pie plate with salt, set the pan with cake onto it and bake.
821. +Delicate Sponge Cake.+-- 9 eggs, 1½ small cups granulated sugar, 1½ small cups flour (sifted 3 times) and the grated rind and juice of 1 lemon; put the 9 yolks in a bowl and the whites into a deep dish; add to the yolks ½ the sugar and stir them to a cream; beat the whites to a stiff froth and add the remaining sugar, beating constantly; then add slowly, in small portions, the creamed yolks; next the lemon; continue the beating with an egg beater until all is well mixed; then stir in lightly the sifted flour; butter a long, shallow pan and line it with buttered paper; pour in the mixture and bake in a slow oven ¾ hour to a delicate brown; when done carefully remove the cake from oven and let it stand for a few minutes before taking out of the pan. This cake may be iced either with clear icing or wine or fruit glaze.