Cake Syllabub

Ingredients

• a thin sponge cake
• one pint of sweet cream
• the yellow rind of two lemons

Method

1. 1

   Moisten well a thin sponge cake with sherry wine; then rub off on pieces of loaf sugar the yellow rind of two lemons; dissolve this sugar in one pint of sweet cream; add the juice of the lemons to a little more sugar; then add gradually to the cream.

2. 2

   Whip the cream until solid; then pile it on the cake, which has been put in a glass bowl.

3. 3

   Pile the cream until it stands high above the edge of bowl.

4. 4

   Ornament the top with strawberries or bits of solid fruit jelly.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 109. The excerpt below is the record exactly as published.

CAKE SYLLABUB. Moisten well a thin sponge cake with sherry wine ; then rub off on pieces of loaf sugar the yellow rind of two lemons ; dissolve this sugar in FANCY DISHES. 205 one pint of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.