Two egg Cake Recipe

Ingredients for Two-egg Cake

Break the eggs into a mixing bowl, add the salt.
Set the bowl in a pan of boiling water.
Beat the eggs with a Dover egg beater till light.
Then add one-half cup of boiling water.
Beat again till light.
Then add a little of the sugar, and beat.
Then add a little more sugar, and beat.
Continue adding a little sugar and beating till all the sugar is beaten in and the batter is very stiff and light.
Remove the bowl from the water.
Beat in the lemon rind, then with a flat wire whip, called a "sensible egg whip," fold in the flour carefully and with as few strokes as possible, not sifting all the flour onto the batter at once, but sifting on a little flour and folding it in with two or three strokes, then sifting on a little more flour, and folding again.
Continue till all the flour is folded in, but do not fold any longer than is necessary to mix in the flour.
Pour the batter into the tin, which has a piece of oiled paper fitted into the bottom, and bake in a moderate oven till a broom straw stuck into the cake comes out clean.
When the cake is removed from the oven, turn it bottom side up to cool in the tin, placing something under one edge of the tin to allow the air to circulate under it.
This will keep the cake from falling.
When cold, cut around the edge and remove it from the tin.