2 Cups of pastry flour measured after sifting.

1 Teaspoon of cream of tartar.

1/2 Teaspoon of soda (slightly scanted).

4 Eggs.

1 1/2 Cups of powdered sugar.

1/2 Cup of water.

2 Tablespoons of lemon-juice.

Get everything ready before beginning to make the cake; oil the pan, or oil paper and line the pan with it; measure the flour, cream of tartar, and soda, and sift them together four times; measure the sugar, water, and lemon-juice, and separate the yolks from the whites of the eggs. Beat the whites of the eggs with half the sugar until they are very light. Then beat the yolks very light, or until they become lemon-colored, add the remaining half of the sugar and beat again, and then a little of the water if it is difficult to turn the egg-beater. When the sugar is well mixed, add the remainder of the water, the lemon-juice, and the flour. Beat for a few seconds, but not long, as all mixtures that have cream of tartar and soda should be baked as quickly as possible. Last of all fold in (not beat) the whites of the eggs lightly, so as not to break out the air which has been entangled by the beating, as it helps to make the cake light.

Bake in a moderate oven from forty-five to fifty minutes, or until the cake shrinks a little from the pan.