| How To Cook: |
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1. Cream the butter and sugar.
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2. Beat the eggs and add them gradually, then slowly mix in the flour.
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3. The consistency should resemble that of a .sponge cake mixture.
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4. Grease 3 sponge tins, about 8 inches in diameter, and pour a third of the mixture into each.
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5. Bake in a moderate oven (350°F) for 10 minutes; the layers should be about ¼ inch thick when cooked.
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6. Cool.
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7. Sandwich the layers together alternately with vanilla cream and some kind of soft fruit (in summer raspberries, strawberries, red-currants, etc.; in winter canned sliced apricots, peaches, etc.).
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8. Decorate the top of the cake with lemon glace icing and a few pieces of the fruit used inside the cake.
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