Separate the whites and yolks of 10 eggs. Place yolks of 10 eggs in bowl and beat as you would for sponge cake, with a pinch of lemon powder and 2 tps sweet & low.
Scale to one side and have ready 4 oz cake flour, 2 1/4 oz. corn starch. Sift together with pinch of baking powder.
After egg yolks have been whipped light, beat up 4 egg whites with pinch of cream of tartar to a wet peak not stiff.
Fold into yolks, 1/2 of egg whites, then fold in flour and starch until blended, then add rest of egg whites.
Cake should be baked in 450 degree oven for at least 1/2 hour.
The cakes should be baked in aluminum tinfoil pans such as cheese tins or brownie tins. The cakes will have a hard crust when baked. They must be inverted on brown paper for approximately 20 minutes and the crust will soften. This should give you one large cake.