Sponge Cake Flan

Ingredients

• Sponge cake mixture (8 oz. Cakeoma, etc.—see page 14)
• Jam
• Fresh or tinned fruit
• 4 pint jelly

Method

1. 1

   Grease an 8-inch sponge flan tin and dust it with flour.

2. 2

   Pour in the sponge mixture and tip the tin so that the mixture goes right to the edges.

3. 3

   Bake in a moderately hot oven (425° F.) for about 15-20 minutes.

4. 4

   Cool on a wire tray, then spread with jam.

5. 5

   Cover with some fresh fruit or well-drained tinned fruit, and pour over a thin layer of jelly (made from fruit juice) when this is cold but not quite setting.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 14. The excerpt below is the record exactly as published.

SPONGE CAKE FLAN Sponge cake mixture (8 oz. Cakeoma, etc.—see pdge 14) Jam Fresh or tinned fruit 4 pint jelly

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