Sponge Cakes with Apple Snow

Ingredients

• four or five stale penny sponge cakes
• half a pint of good custard or cream
• half a dozen large apples
• half a pound of it
• the well-whisked whites of two eggs
• the strained juice of a lemon

Method

1. 1

   Cut sponge cakes into slices and layer in a dish.

2. 2

   Pour custard over.

3. 3

   Bake apples until soft, scrape pulp, and mix with lemon juice and powdered sugar.

4. 4

   Beat with egg whites until frothy, pile on custard, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1890. The excerpt below is the record exactly as published.

Sponge Cakes with Apple Snow.— Cut four or five stale penny sponge cakes into thin slices ; lay these on a glass dish, and pour over them half a pint of good custard or cream flavoured with a little brandy. Bake half a dozen large apples in a well-heated oven till they break and are soft. Scrape the pulp away from the skin and cores, weigh it, and a quarter of an hour before it is wanted beat up with half a pound of it the strained juico of a lemon, as much powdered sugar as will sweeten it pleasantly — the quantity needed will depend upon the quality of the apples — and the well- whisked whites of two egg

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