Julia Altshuler wrote:

> 60 degrees. When you poke it, it should indent where you poke and crack
> if you use more pressure. Ideally, the sugar and eggs are 60 degrees
> too. For the eggs, crack them in a measuring cup (the sort with a lip
> for pouring). Beat them there with a fork. Then pour the eggs into the
> creamed butter slowly while beating. I never used to do this because I
> saw no reason to dirty another container, but it was worth it.
>
>
> Silver Palate's recipe for Bishop's Cake mentions covering the cake with
> foil after it has been in the oven for a half hour. I did that and
> found it helpful too.


Something I forgot-- The directions in Silver Palate have you adding the
flour before the eggs. Kimball has the eggs go in first so the flour
can be folded in gently.


--Lia