Sweet whipped egg-white sponge cake made with butter and caraway seeds.

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8 oz butter
8 oz sugar
4 eggs
8 oz flour
1 tsp ground nutmeg
2 tsp caraway seeds

Cream butter and sugar until light & fluffy. Separate the eggs and beat the whites until fluffy. Fold in the yolks, flour, nutmeg and seeds. Bake about 1 hour in an 8 ins round cake tin, or until firm.