Sand Cake

Mix twelve ounces of powdered sugar and four ounces of vanilla sugar (No. 3165) in a basin with sixteen egg-yolks; beat until light, then add half a pound of flour and half a pound of fecula, sifted together, one pound of melted butter, and lastly the sixteen beaten whites; bake this in a slack oven in a pound cake or manque mold, buttered and lined with paper, and when done to perfection take it out and invert on a grate to cool. Then cover the cake with well-reduced apricot marmalade (No. 3675) and ice over with water icing flavored with rum (No. 102). Decorate with candied fruits and dress on a dish covered with lace paper.