any flavouring to taste; then work in 6oz. of butter to
which you have added half a small teaspoonful of baking
powder, and bake in a high round tin (buttered) in a hot
oven. When perfectly cold cover with almond icing, and
when this is set ornament to taste with royal and Viennese
icing and glacé fruit.
Cake, Venetian.—Beat together the yolks of six eggs and
3lb. of sugar for twenty minutes. Beat the whites of the
eggs to a very stiff froth, then mix them lightly with the
yolks and sugar, and rather more than 2oz. of fine sifted
flour; pour this mixture into a buttered mould dusted with
equal parts of flour and sugar, and bake. Turn it out on
to a sieve or a pastry rack and leave it till perfectly cold,
when it is iced with vanilla chocolate icing.