Cocoanut Cake. Recipe No. 2. (Sponge.)
Reading edition
Take: Flour, ½ pt.; grated cocoanut, 1; white sugar, 1 pt.; eggs, 6; salt, ½ teaspoonful.
Stir together a pint of fine white sugar, and the yolks of six eggs, beaten and strained; add one cocoanut (grated), and half a teaspoonful of salt, and the juice of half a fresh lemon; just before the cake is put into the oven, add the whites of the six eggs beaten up stiff, and then stir in half a pint of flour. Stir the flour in only just enough to mix it; then put the cake in pans lined with buttered paper, and bake in a quick oven. Do not let the top harden quickly; if there is danger of it, cover with buttered paper.
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