Fruit Sponge

Ingredients

• 0.5 pint fruit purée
• 1 pint water
• 1 oz. gelatine
• Sugar
• lemon juice

Method

1. 1

   Line and decorate a mould.

2. 2

   Dissolve the gelatine in the water and leave till cool.

3. 3

   Beat the whites stiffly and stir in the dissolved gelatine, and whisk this mixture gradually into the fruit purée.

4. 4

   Whisk till almost set, and pour into the lined mould.

5. 5

   Turn out, and decorate with chopped jelly.

Nutrition per serving

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 30. The excerpt below is the record exactly as published.

I oz. gelatine. ^ gill water. Line a mould and decorate with neatly cut pieces of cherry and angelica. Cut the sponge cake in small pieces, crumble the ratafias, and pour the custard over them ; leave till cold. Half-whip the cream ; cut the cherries, peel, and angelica in small pieces, and add to the custard mixture. Sweeten, flavour, and add the dissolved gelatine. Mould when beginning to set. Turn out, and decorate with chopped jelly. [ 189 ] FIGS A LA CYPRteS. I lb. figs. 8 oz. loaf sugar. 1 pint water. Decoration. — Sweet jelly. Lemon juice. Maraschino. Angelica. Ginger Cream Filling. 2 oz. preserved ginger. ( I oz. gelatine. (I gill water. 3 gills cream. 1 gill fig syrup. Sugar. ^ teaspoonful ground ginger. Dishing. — Cream and angelica. Soak the figs over night. Boil the sugar and water to a syrup, put in the figs and stew till tender, add the lemon juice and maraschino, and leave till cold. Line a border mould with jelly and decorate with angelica. Whip the cream ; add the ginger chopped finely, the fig syrup (from the stewed figs), the sugar, ground ginger, and the gelatine dissolved in the water. Pour into the mould when setting, and leave till firm. Turn out, pile the figs in centre, and pour remainder of syrup round. Decorate if desired with whipped cream and angelica. [ 140 ] FRUIT SPONGE. Decoration. — Jelly. Pistachios. Pieces of fruit. Filling. ^ pint fruit pur^e. i „ water, i oz. gelatine. Sugar, lemon juice

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