Ella’s Sponge Cake With Lemon Filling is the sort of recipe that expects the baker to know her way around a kitchen. Six eggs give the cake its lift, the batter is simply instructed to “bake slowly,” and a homemade lemon filling cooked in a double boiler finishes the job. No temperature, no baking time—Ella apparently figured you’d know.
6 eggs
2 1/2 cups flour
2 tsp baking powder
1 cup boiling water
1 and 1/2 cups sugar
vanilla
lemon
Beat yolks and add sugar.
Whip whites real stiff and add to yolks.
Add hot water, then add flour and baking powder, then flavoring
Batter will be thin
Bake slowly
Lemon Filling
Prepare in double boiler.
3 eggs
1 lemon
1 cup hot water
1 cup sugar
2 tbsp corn starch