(4) Collect utensils.

(5) From once-sifted Monarch Pastry Flour, measure the required amount and
sift it the number of times indicated by recipe.

(6) Measure the required amount of fine sugar—either pulverized fruit sugar
or very fine granulated sugar—and sift it the required number of times.

(7) Separate the yolks and whites of enough eggs to give you the required measure
of egg whites; this is a safer way to balance proportions than by asking for an exact
number of eggs. (The egg yolks should be covered with water and put in the re-
frigerator until you find other use for them.)

(8) Add salt to the egg whites and beat until frothy; then sprinkle with the cream
of tartar and beat the mixture until it is stiff; enough to hold its shape, but still
glossy on the surface—not dry.

(9) Sift the sugar, part at a time, over the egg-white mixture, folding in each
addition very lightly, just enough to incorporate it; this makes a big bowl of snowy
meringue.

(10) Fold in the flavorings, lightly but completely.

(11) Sift flour, a little at a time, over the meringue, and fold in each addition
lightly, just until you can no longer see any flour. Don’t yield to the temptation
to play with your mixture, once you are assured that the flour has been completely
combined and made a part of the delicate batter.

(12) Turn batter into pan.
(13) Bake as directed.

(14) Just as we instructed for the yellow sponge cake—invert your white sponge
in its pan, support the pan on 3 small utensils of the’same height, and allow the
cake to hang in its pan, at full stretch, until completely .cold. This will prevent
the very fragile cake from ‘settling back on itself’? as it cools, and you will have
a cake of better volume and with better eating quality, when you come to serve it.

(15) Loosen cold cake from sides. of pan with a narrow-bladed and very limber
knife or spatula and gently shake out cake onto wire rack or plate. Store it, either
bottom or top up, according to its shape, in a tightly closed tin, preferably over
night, because cakes of the true sponge type are better the day after they are made—
more tender, but still spongy enough.

(16) Instead of cutting an angel cake with a knife, divide into servings as directed
for yellow sponge cake.

TO MAKE A MOCK SPONGE CAKE

Once you know the general characteristics of mock sponge cakes—as I have >

already described them—you will be quick to see that many cake recipes not actually
called ‘‘modified”’ or “‘mock”’ sponges, really do belong in that classification. Such
recognition ought to help you to correctly interpret any recipe of that type you
may decide to follow.

Because such modified sponge recipes are apt to show many variations, I am
not going to give you a definite outline of procedure (as I was able to do for the
true sponges, yellow and white).

But there are various points which are apt to apply to most such recipes, and
these I should like to stress for you, to promote your understanding of them.

Whilst eggs are greatly cut down in a mock sponge recipe (thus bringing about

at LESSON 8

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