Sponge Sandwich
From Frenlite cookery book, 1950
Cut in half, spread with jam or filling, sprinkle with caster sugar.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Frenlite cookery book (1950) by J.W. French & Co. Ltd, page 6. The excerpt below is the record exactly as published.
SPONGE SANDWICH Prepare an 8-inch tin. Brush with a little melted fat, sprinkle with flour and shake off the surplus. Turn on the oven and set to Mark 4, or 360°F. 3 heaped tablespoons ‘‘Frenlite’’ 2 Eggs Self-Raising Flour Nearly 2 tablespoons luke- 3 rounded tablespoons Caster Sugar
Cook this with the app: pantry check, scaling, and the assistant.