Strawberry Trifle

Ingredients

• one large stale sponge cake
• the whites of four eggs
• two level tablespoons of powdered sugar
• one-half of a grated cocoanut
• one-half pound of sweet almonds
• one cupful of rich custard
• one cupful of cream
• the whites of three eggs
• one heaping cupful of powdered sugar
• the juice of one lemon

Method

1. 1

   Cut the sponge cake into horizontal slices.

2. 2

   Beat the egg whites to stiff snow, divide, and mix one portion with powdered sugar and grated cocoanut, and the other with powdered sugar and pounded almonds.

3. 3

   Spread the cake slices with these mixtures, then fill the cavity of the cake with layers of custard mixture and preserved strawberries.

4. 4

   Ice with frosting made from egg whites, powdered sugar, and lemon juice.

5. 5

   Keep cold until serving.

Nutrition per serving

As published

This recipe was extracted from Breakfasts and teas (1907) by Paul Pierce, page 7. The excerpt below is the record exactly as published.

Strawberry Trifle. Cut one large stale sponge cake in horizontal slices the whole length of the loaf. They should be half an inch thick. Beat the whites of four eggs to a stiff snow, divide it into two portions ; into one stir two level table- spoons of powdered sugar and one-half of a grated cocoanut; into the other stir the same amount of powdered sugar and one-half pound of sweet almonds blanched and pounded. Spread the slices of cake with these mixtures, half with the cocoanut and half with the almond, and replace them in their original form. The top crust should be cut off before slicing the cake as it is used for a lid. Hold the sliced cake firmly to- gether and with a sharp knife cut down deep enough to leave only an inch at the bottom, and take out the center, leaving walls only one inch thick. Soak the part removed in a bowl with one cupful of rich custard 22 Breakfasts and Teas flavored with lemon. Rub it to a smooth batter, then whip unto it one cupful of cream which has been whip- ped to a dry stiff froth. Fill the cavity of the cake with alternate layers of this mixture and very rich preserved strawberries. Then put on the lid and ice with a frost- ing made with the whites of three eggs, one heaping cupful of powdered sugar and the juice of one lemon

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