Caramel Sponge

Ingredients

• 4 oz. COX’S INSTANT POWDERED GELATINE
• 2 gill water
• 4 Ozs. sugar
• Whites of 2 eggs

Method

1. 1

   Put the sugar and 4 gill of the water in a pan.

2. 2

   Allow the sugar to dissolve, then boil rapidly till it becomes a nice brown colour.

3. 3

   Remove from heat.

4. 4

   Dissolve the Gelatine in the other 14 gills of water, add it to the caramel, and allow it to cool slightly.

5. 5

   Whisk the whites of eggs stiffly, gradually add the caramel mixture, whisking all the time.

6. 6

   Whisk till thick, then pour into a wet mould.

7. 7

   Turn out when set.

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 20. The excerpt below is the record exactly as published.

CARAMEL SPONGE. Three to four persons 4 oz. COX’S INSTANT POWDERED GELATINE $ pint water 4 Ozs. sugar Whites of 2 eggs Put the sugar and 4 gill of the water ina pan. Allow the sugar to dissolve, then boil rapidly till it becomes a nice brown colour. Remove at once from the heat. Dissolve the Gelatine in the other 14 gills of water, add it to the caramel, and allow it to cool slightly. Whisk the whites of eggs stiffly, gradually add the caramel mixture, whisking all the time. Add a little sugar if necessary. Whisk till thick, then pour into a wet mould. Turn out when set. Serve with this sauce :—Make caramel with 2 ozs. sugar, and 2 tablespoonfuls water. Add 1 gill milk, and allow the caramel to dissolve in the milk. Add the caramel flavoured milk to the yolks of the 2 eggs, strain into a pan, and cook carefully till the custard thickens. Sweeten if necessary. Put aside till cold, add 4 gill whipped cream, and use. 40 13. 74. 75. 76. COX’S MANUAL OF GELATINE COOKERY : GOLDEN FOAM. Four to five persons 40z. COX’S INSTANT POWDERED GELATINE 4 pint water 4 ozs. castor sugar 2 eggs I orange 4 lemon Put the thinly peeled rind of the fruit in a pan with the water and Gelatine. Stir till dissolved, bring to the boil, then strain, add fruit juice, and cool. Beat the yolks of eggs and sugar together till thick and frothy. Gradually add the cool Gelatine mixture, beating all the time. Add the stiffly whisked whites of eggs, mixing them in lightly but thoroughly. Mould, and turn out when set. MARSHMALLOW NEAPOLITAN. Four to five persons 4 0z. COX’S INSTANT POWDERED GELATINE 4 pint water 3 Ozs. Sugar Whites of 2 eggs Little dissolved chocolate Rose essence and carmine A little lemon juice Dissolve the Gelatine and sugar in the water, then put aside till almost cold. Whisk the whites stiffly, then gradually whisk in the cool Gelatine mixture. Before it is quite set, divide quickly into three parts. Add a little lemon juice to one part, whisk till almost setting, then pour into a square mould or cake tin which has been rinsed out with cold water. Add a little rose essence or vanilla to the second part, colour pink, whisk till setting, pour on top of the white layer in the mould. Add a little dissolved chocolate and vanilla essence to the third part, whisk, then pour on top of the pink layer. When firm, turn out of the tin, cut in slices, arrange in a glass dish, and decorate with whipped cream. LEMON WHIP. Five to six persons 1 oz. COX’S INSTANT POWDERED GELATINE 1} pints water + lb. sugar 2 lemons Dissolve the Gelatine in 2 gills of the water. Put the thinly peeled lemon rind in a pan with the remainder of the water and the sugar, bring just to the boil and infuse for five minutes. Add the dissolved Gelatine, and the lemon juice. Strain, put aside till nearly cold, then whisk till white and thick. Mould, and turn out when sect. IMPERIAL PUDDING. Five to six persons Lemon Sponge (Recipe No. 67) Lemon Jelly (Recipe No. 9) coloured as desired Make the sponge and drop small squares or rounds of jelly into it just before moulding. When set, turn out and pour a rich custard made with the yolks of the eggs round the base. Decorate with stars or crescents of jelly. The jelly should be moulded in a flat tin, turned out on to a flat damp surface, and stamped or cut out with a hot wet cutter or knife. SIMPLE COLD SWEETS 4I 77. 78. 79. IMPERIAL RINGS Mould the sponge as well as the coloured jelly in flat tins. Cut out rounds of jelly, on top lay small rounds of sponge, and on top a small fancy shape of jelly. Pour a little custard round. LEMON SOUFFLE. Three to four persons 4+ oz. COX’S INSTANT POWDERED GELATINE 4 gill water

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