Put six yolks of eggs into a basin; add eight ounces of pounded sugar, a small pinch of salt, and a few drops of essence of lemon; work those together with a wooden spoon for ten minutes; then add four ounces of Brown and Polson's corn-flour, and also the six whites whisked into a firm froth; these must be lightly incorporated; next, gently pour the batter into a mould or tin, which must have been previously very thinly spread smooth with clarified butter, and coated with finely-sifted sugar; bake the cake in a very moderately-heated oven, and when done, turn it out of its mould.