COOK with Elizabeth

Press, Volume XCIV, Issue 28153, 17 December 1956, Page 2

COOK with Elizabeth

Raspberries And Cream Gateau

With the party season on the way an easy and most decorative sweet which will serve about 12 persons or more may be very welcome in the weeks ahead. Raspberries and cream gateau is sponge cake topped with a delicious raspberries and cream mixture, with whipped cream and tiny raspberry meringues. This one was made large enough to be served on a large pavlova plate by baking the cake in a film tin. If you haven’t a large enough tin. make two, baking the cake in ordinary large sandwich tins.

Raspberries and Cream Gateau. 3 eggs. soz sugar. 2 tablespoons boiling water. 4oz sifted flour. 1 teaspoon baking powder. I teaspoon salt. 1 bottle or tin of raspberries, or 1 pacakge of frozen raspberries, sugar. 1 tablespoon arrowroot. 1 stiffly whipped egg white. A cup whipped cream, additional whipped cream, small meringues. Make up meringue either with egg whites or cold mix meringue base. Tint pink and flavour with raspberry essence. Pipe out in very small rosettes on to a tray, or spoon out neatly into tiny meringues. Bake in the usual way and store in an airtight tin until required. Whisk eggs, add sugar and whisk thoroughly. Fold in two tablespoons of boiling' water, then add sifted flour, baking powder and salt. Butter and flour sponge tins or one large area tin and bake at 400 degrees for 15 minutes. Place raspberries in a saucepan and bring to the boil. Add sugar to taste and thicken with arrowroot mixed with a little cold water. Cook for three minutes, then allow to become cold. Fold in stiffly whisked egg white and half a cup of whipped cream. Spread over the cooled cake some hours before serving. Shortly before serving, spread the top with whipped cream and arrange the tiny pink meringues over the top. A little cherrv may be sprinkled over the soonge before covering with fruit if desired.