Fruit Sponge Ring

Ingredients

• Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14)
• 1 medium-sized tin of fruit
• 4 pint fruit juice
• | teaspoon cornflour
• Colouring
• Lemon juice
• Whipped cream

Method

1. 1

   Bake the sponge cake in a sponge flan tin in a moderate oven (350° F.) for about 3-3.5 hours.

2. 2

   When cold, fill with the fruit, reserving a little for decoration.

3. 3

   Thicken the juice slightly with cornflour, and add colouring and a squeeze of lemon juice.

4. 4

   Pour over the fruit, and when cold decorate with whipped cream and the remaining fruit.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 13. The excerpt below is the record exactly as published.

FRUIT SPONGE RING Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14) 1 medium-sized tin of fruit 4 pint fruit juice | teaspoon cornflour Colouring Lemon juice Whipped cream

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