2355—Gilding Preparation

This consists of beaten eggs. Its purpose is to ensure the colouration of certain cakes, whereon it is smeared by means of a brush. In some cases this gilding may be combined with a little water, as, for instance, when the heat of the oven is too fierce, and cakes are required of a light colour. In some cases, especially in that of small, dry cakes, it consists entirely of egg-yolks diluted with a few drops of water.