For Sponge Cakes

Tie a double band of paper round the outside of the tin to project 2 or 3 inches above the top edge.

Coat the inside of the tin and the paper with melted clarified butter. Do not use butter that is too liquid, or your coating will be too thin. Dust lightly with equal quantities of flour and castor sugar to give sponge cake a light dry coating, turning the mould round and round until every part is coated. Knock tin against side of table to shake off surplus flour and sugar.