Lemon Cakes

Avis’ manuscript is not a balanced book, to say the least. It contains far more recipes for cake, biscuits and sweets than for anything else, and of these, more recipes for sponge-type confections than for any other type of mix. This is one among many recipes for a light, fatless sponge with delicate flavouring. The original recipe just uses well-whisked eggs as a raising agent, but we have given you the option of cream of tartar, just to guarantee a rise if you are not using a copper bowl.