(4) Use pastry flour.
(5) Use fine granulated sugar to ensure its being dissolved.
(6) Blend the ingredients thoroughly, and at the same time incorporate as large an amount of air as possible.
(7) Fill the pan about two-thirds full, pushing the mixture well to the corners and sides, so as to leave a depression in the centre.
(8) Attend carefully to the baking.
3. General rules for mixing cake:
(1) Cake without butter—
(a) Separate the yolks and whites of the eggs.
(b) Beat the yolks until thick and lemon-coloured.
(c) Add sugar to the yolks gradually and continue beating; add the flavouring.