The art of cake-making depends on a few simple rules. Firstly there is the question of ingredients. Flour should be of good quality and dry. Damp flour makes a cake heavy. It should be sifted. FINE castor sugar is the best for cakes, as ... [ILLUSTRATED]
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The Sydney Morning Herald (NSW : 1842 - 1954), Tue 14 Jul 1936, Page 15
It's easy and takes two shakes of a lamb's tail!
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