Chocolate Cream Fingers

Ingredients

• 1 packet Green's Sponge Mixture (Lemon or Madeira Flavour)
• 2 Eggs
• a pinch of Salt
• 2 ozs. Butter
• Whipped Cream

Method

1. 1

   Mix the Sponge Mixture as per directions for Victoria Sandwich.

2. 2

   Grease the sections of the Sponge Finger Tins with Lard and sprinkle with Flour, putting about one teaspoonful of batter into each.

3. 3

   Spread slightly and bake in a hot oven for about 6 minutes.

4. 4

   When quite cold, place two Fingers together with Whipped Cream between and ice the tops with Green’s Fondant Icing, Chocolate Flavour.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 9. The excerpt below is the record exactly as published.

CHOCOLATE CREAM FINGERS. INGREDIENTS.—1 packet Green's Sponge Mixture (Lemon or Madeira Flavour), 2 Eggs, and a pinch of Salt, 2 ozs. Butter, Whipped Cream

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