Parisienne Charlotte

Ingredients

• Cut a large round sponge cake
• whites of 4 eggs
• 3 tablespoonfuls of powdered sugar
• and § lb. of cocolanka
• 1 cup of rich sweet custard
• 1 cupful of sweet cream
• whites of 3 eggs

Method

1. 1

   Spread the slices with a mixture made of the whipped egg whites, powdered sugar, and cocolanka; replace the slices in their original form, laying aside the top crust for a lid; press the sliced cake firmly together.

2. 2

   Hollow out the centre down to the bottom slice, soak the part removed in a bowl with custard, rub it into a smooth batter, and whip into it sweet cream.

3. 3

   Fill the hole in the cake with it, put on the lid and ice with the beaten egg whites, powdered sugar, and lemon juice.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 65. The excerpt below is the record exactly as published.

Parisienne Charlotte. Cut a large round sponge cake in slices \ an inch thick (cut horizontally), spread the slices with a mixture made of the whites of 4 eggs whipped stiff, with 3 tablespoonfuls of powdered sugar, and § lb. of cocolanka whipped in; ♦replace the slices in their original form, laying aside the top crust for a lid; press the sliced cake firmly together (be careful the slices do not slip), and with a sharp knife hollow out the centre down to the bottom slice, which must not be cut ; take the round piece you have cut out (leaving the walls an inch thick), soak the part removed in a bowl with 1 cup of rich sweet custard. Rub it into a smooth batter, and whip into it 1 cupful of sweet cream (which has been whipped into a froth) ; when it is a stiff cream fill the hole in the cake with it, put on the lid and ice with the following: — Beat whites of 3 eggs

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