The directions are clear, although maybe lacking by contemporary terms.
You'll need to have plenty of room in the bowl you beat the eggs in, and the sugar and butter mixture won't look as creamed as you'd expect, since there is so little butter.
The batter won't readily fill that size pan,so you'll need to spread it out with a spatula. It did bake in the time length mentioned, might have been even better at 22 minutes. I waited for it to cool for 10 minutes on a rack before I frosted the tops. Cut it only when quite cool.
I am very happy to have a recipe so similar to what my grandmother made and that was only given to us at Christmas!