|Orange flower water.|
Photo: Elizabeth Urbach.
Anyway, my niece is also a budding foodie and baker, and she bought me a vintage cookbook (ca. 1948) for my birthday a few years ago; the result of her purchase is that I try to have the cookbook with me when I go visit my parents' house, whenever my niece is also there, and we try to choose a recipe and bake it together. She likes making cake (we made a Devil's Food Cake, before). This time around, I decided I wanted something lemon for my birthday, and couldn't decide between a lemon pie -- like I made last year for my birthday -- or a sponge cake with lemon curd filling (but I haven't had good luck with sponge cake; last time the cake broke in half when I tried to get it out of the pan). We thought this recipe sounded interesting, and as a bonus, you don't have to separate the eggs! Here is the original recipe: