Name: Colonial Sponge Cake
Ingredients: 3 Eggs; separated; 3/4 c Sugar; 1 tb Lemon juice with some grated rind; 1 c Sifted flour

A preacher must always convey the impression that he himself has been gripped by what he is saying. If he has not been gripped nobody else will be. So this is absolutely essential. He must impress the people by the fact that he is taken up and absorbed by what he is doing. He is full of matter, and he is anxious to impart this. He is so moved and thrilled by it himself that he wants everybody else to share in this. He is concerned about them; that is why he is preaching to them. He is anxious about them; anxious to help them, anxious to tell them the truth of God. So he does it with energy, with zeal, and with this obvious concern for people.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

3		Eggs; separated
3/4	c	Sugar
1	tb	Lemon juice with some grated rind
1	c	Sifted flour

INSTRUCTIONS

Mrs. Alice Van Boven
This recipe is an expansion by the donor of a recipe received by her mother
from her aunt in 1884. The original read: "Take the weight of eggs in sugar
and half the weight in flour; juice and grated rind of lemon." Similar
cakes, indeed, were made in colonial America, usually called "light cakes"
or "soft cakes."
Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the
sugar into the yolks gradually; add the lemon juice; add the flour and mix
in; add the egg whites, folding them in gently. Bake in a moderate oven
(350&deg;) in a pan with a tube in it for about an hour. Cup cake pans may also
be used with less baking time.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998

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