Sponge Biscuit

Ingredients

• Sixteen eggs
• Weight of ten eggs (17.5 ounces) in sugar
  
• Weight of six eggs (10.5 ounces) in flour
  
• Rind of one lemon

Directions

1. Beat the whites and yolks separately.
2. When the whites are sufficiently light to adhere to the side of the dish.
3. Add the yolks and the sugar.
4. Add the flour, the juice, and rind of one lemon.
5. Bake in cups, or deep tins half full.
6. The bottom of the oven should be warmer than the top.

Source — Creole Cookery Book
Prepared by  Noah Dryden
Louisiana Anthology
December 20, 2021