1.5.1901
Rich cakes require a hot oven or the fruit will sink to the bottom, plain cakes require a moderate oven or they will hard on the top in the first half hour and then being unable to rise will become heavy. Cake tins should be lined with paper both at the bottom, sides and 3 inches above the top. Small cakes are better cooked briskly with a good heat at the top. Tins for sponge cakes should be greased by being brushed with melted fat or butter, sprinkled with equal quantities of flour and caster sugar.

The tins and all materials should be prepared before commencing to mix the cake. Sultanas and currants should be rubbed clean with dried flour and the stones removed, candied peel cut in thin slices or dice, almonds blanched and chopped, eggs well beaten, flour sifted. Sponge cakes must not be beaten after adding the flour and must cook in a very moderate oven.