Ingredients. - Six ounces of fine flour, eight ounces of castor sugar, four ounces of butter, ten eggs. Method. - Dry and sieve the flour, separate the whites of the eggs from the yolks, to the latter add the sugar, work vigorously until it has a thick creamy appearance, then stir in the butter (melted). Whip the whites to a stiff froth, stir in the flour, then mix lightly, but thoroughly, with the contents of the other bowl. Pour the mixture into a papered buttered tin, and bake in a moderately hot oven.