Valencia Sponge

Ingredients

• 1 packet Green's Lemon, Almond or Madeira Sponge Mixture
• 2 Eggs
• a few Almonds
• a little Sherry
• 1 pint Green’s Custard
• a good pinch of Salt

Method

1. 1

   Beat the Eggs with Salt, add the Sponge Mixture gradually.

2. 2

   Put the batter into a greased mould and bake for 30 minutes.

3. 3

   When cold, soak with Sherry, decorate with blanched and cut Almonds, and pour Custard around the Sponge.

As published

This recipe was extracted from Recipes (illustrated baking booklet, 1930) (1930) by Ltd H.J. Green & Co., page 19. The excerpt below is the record exactly as published.

VALENCIA SPONGE. INGREDIENTS.—l packet Green's Lemon, Almond or Madeira Sponge Mixture, 2 Eggs, a few Almonds, a little Sherry, 1 pint Green’s Custard, a good pinch of Salt

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