Food For Thought Sponge De Luxe

Press, Volume CIV, Issue 30897, 2 November 1965, Page 2

Food For Thought Sponge De Luxe

I By

ALAN TREMAIN)

One of my favourite pudding recipes is this one for apple sponge de luxe, served with hot cream. These quantities make enough for six servings. Ingredients:— The base: i teaspoon ground cinnamon 1 lemon 2oz butter 1 tablespoon flour 2 cups sliced apples Sugar to taste. The batter: 4oz flour 3oz castor sugar 1 teaspoon baking powder Pinch of salt 2 egg yolks 1 tablespoon melted butter 1 cup milk. Meringue topping: 2 egg whites 3joz castor sugar A few drops vanilla essence.

Method: Grecsa a deep eight-inch fireproof dish. Cover base with sliced apples, using more if necessary. Sprinkle fruit with sugar, cinnamon, grated rind and juice of lemon. Dredge With flour. Dot with flecks of butter. Pour batter over the fruit and bake in a fairly hot oven (about 425) for 25 minutes. Turn on to a fireproof platter and cool slightly. To make the batter, sift the flour then resift with castor sugar, baking powder and salt. Beat the egg yolks. Stir in melted butter and milk. Gradually stir the liquid into

the flour mixture. Beat quickly until blended and pour over the fruit.

For the meringue topping, beat the egg whites until frothy. Gradually beat in half the castor sugar and beat until the mixture holds its shape, then fold in the rest of the sugar. Flavour to taste with vanilla essence. Spread lightly over the upside-down cake and bake at 300 for about 15 minutes.