Mocha Cake

Deposit in a vessel half a pound of sugar, six egg-yolks and one whole egg; beat for fifteen minutes to have it light, then add six ounces of flour and two ounces of fecula sifted together, also two tablespoonfuls of brandy, six ounces of melted butter, and lastly six well-whipped egg-whites. Bake this in a buttered and paper-lined pound-cake mold; as soon as done remove, un-mold on a grate and leave it there until perfectly cold. Now pare the cake very straight and cut it across in two even parts; fill it with a three-eights of an inch thick layer of Mocha cream (No. 45); cover the top and sides with the same and decorate the surface through a channeled socket pocket (Fig. 179), using more of the cream; dredge with Mocha sugar. Leave the cake in a cool place until required for serving.

Mocha Sugar is made by pounding loaf sugar in a mortar and passing it through a six-mesh sieve cloth (No. 94).