Victorian Era Sponge Cake

very good sponge cake
Four eggs, one cup of flour (sifted), one cup of sugar (granulated), the juice of half a large lemon, or that of a small one; the grated rind of a lemon. Beat the whites of the eggs until they are stiff and dry, then add the sugar, beating well; then add the well-beaten yolks; then the rind and juice of the lemon; then stir in, very lightly, the sifted flour. Bake in a moderate oven.

(recipe from twilight bridge)

I just love how the victorian era recipes were simple to the point and the cook knew exactly what it meant.