Six ounces of self-raising flour, six ounces of castor sugar, two eggs and rind of half a lemon. Beat the white of the eggs to a stiff froth, then stir in the sugar, beaten yolks of eggs, flour, and butter, slightly warmed. Beat all well together and add the grated lemon rind. Line a cake tin with buttered paper and pour in the mixture. Bake in a moderate oven for half an hour.
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