Recipe: Lemon Sponge Cake

Into one level cup of flour put a level teaspoonful of baking powder and sift it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of four eggs. Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon. Stir together until thick and creamy; now beat the whites to a stiff froth; then quickly and lightly mix without beating a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used. The mode of mixing must be very light, rather cutting down through the CAKE batter than to beating it; beating the eggs makes them light, but beating the batter makes the CAKE tough. Bake immediately until a straw run into it can be withdrawn clean.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)