Floating Island

Ingredients

• 1 pint cream
• 1 tablespoonful castor sugar
• whites of 4 eggs
• grated rind and juice of 1 lemon
• 0.5 pint fruit jelly
• 4 penny sponge cakes

Method

1. 1

   Cut each sponge cake into three slices.

2. 2

   Put the cream, sugar, and rind and juice of the lemon into a bowl and whisk until set firm.

3. 3

   Place the whipped cream in a shallow glass dish, level it smooth, put a layer of sponge cake slices all over, spread a layer of jam over the cakes and cover with the remaining sponge cake.

4. 4

   Whisk the whites of eggs to a stiff froth, pour the cold jelly into them, and whisk until firm.

5. 5

   Pile this on top of the sponge cake, garnish with crystallised fruits, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 74. The excerpt below is the record exactly as published.

1 tablespoonful castor sugar 1 tablespoonful sherry 4 drops vanilla essence fruit for garnish Stew the fruit and rub it through a sieve to make a puree, take off the outer skin of the chestnuts and boil them in the milk until tender. When tender remove the inner skin and rub them through a wire sieve. Put the cream, sherry, sugar, and vanilla essence into a bowl and whip all together until firm. Pour the fruit puree into a deep glass dish, pile the chestnut in the form of a volcano over: that, put the cream into a paper cornet and force it through into the hollow of the chestnut and raise it in the form of a cone. Garnish with small pieces of neatly cut fruits, and serve. FLOATING ISLAND. i pint cream I a little apricot or raspberry jam If tablespoonfuls castor sugar whites of 4 eggs grated rind and juice of 1 lemon £ pint fruit j elly 4 penny sponge cakes

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