QUEEN'S SPONGE CAKE

1/4 lb. cornflour
1/4 lb. wheatmeal
1/2 lb. sifted sugar
10 eggs,
rind and juice of a lemon
some vanilla

Separate the yolks of the eggs from the whites; stir the yolks well, then sift in gradually, stirring all the time, the sugar and cornflour; add the lemon juice and rind; beat the whites of the eggs to a firm froth, mix it well with the rest; place the mixture in one or more greased cake tins and bake at once in a quick oven.