SPONGE SANDWICH.
Whisk three large eggs in a basin, sift in three ounces of castor sugar, place the basin over a pan of hot water, and whisk again for ten minutes. Remove the basin from the heat, and keep on whisking until the mixture is as thick and creamy as a batter; the whole process will take about twenty minutes. In the meantime, warm three ounces of flour with a pinch of salt, and sift it lightly into the eggs and sugar, not beating, biit folding it in. Have ready two sandwich tins, prepared by wiping them with melted lard and sifting over with equal parts of flour and castor sugar, divide the mixture between them, and bake in a hot oven for ten minutes. When cool, put the cakes together with lemon cheese or jam, and sift the top with icing sugar.
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Bibliographic details
Auckland Star, Volume LXVI, Issue 158, 6 July 1935, Page 3 (Supplement)
Word Count
143SPONGE SANDWICH. Auckland Star, Volume LXVI, Issue 158, 6 July 1935, Page 3 (Supplement)
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