fine dried flour and caster sugar (for an average tin a table-
3poonfal each of sugar and flour sifted together, will be
sufficient), then turn the mould upside down, and tap it to
drive out the loose sugar, &c., leaving a smooth even white
surface. Now fasten a strip of whita buttered paper, coated
like the moidd, round the top of the tin as for a 80u9e,andi
when this is all firm, pour in enough cake mixture to half
fill the mould and bake as described above A sponge cake
mould should always be got ready first, so that the moment
the mixture is ready, it may at once be put into the mould,
while the flour and sugar coating should be firm before the
mould is filled up. The appearance of a sponge cake
depends so much on the care with which the mould is
prepared that care on this point is well repaid. Do not
forget that till a sponge cake is perfectly set, it should
never be moved from a warm comer as the slightest chill is
enough to make it close and heavy at once. A quickly
made sponge cake is prepared thus : Beat the yolks of three
eggs separately till quite light, then beat them well (with a
Dover egg beater for five to seven minutes, or twelve to
fifteen minutes with a fork), then mixing in gradually and
lightly the weight of th3 eggs (with their shells) of caster
sugar, an 1 beat for ten minutes or so longer ; then put in
the white of the eggs whisked to a stiff froth, with a pinch
of salt, in alternate spoonfuls, with the weight of the egga
in dried and sifted fiour, as lightly and quidkly as you can,
and finish off as before. A 8avoy Cake, used for tipsy cake
and suchlike, is usually only a plainer, less sweetened form
of sponge cake; lib. of eggs, 14oz. flour, and 12oz. of
sugar is the usual average. These cakes, generally baked
in a rather florid mould, need care, and a somewhat slower
oven than sponge cake, which is generally baked in a plain
tin.
