Coffee sponge
The following coffee sponge is perhaps for the more sophisticated tastes but many teenage students on holiday would appreciate it. Again, it is very easily prepared. To make six servings you would need:— 6 level teaspoons gelatine or 2 envelopes 2 heaped tablespoons instant coffee Two-thirds cup sugar 3 egg-whites Whipped cream Grated chocolate or chocolate curls. Method: Soak gelatine in i cup cold water until soft. Dissolve the coffee in 2 cups boiling water, add softened
gelatine and sugar and stir over low heat until dissolved, Cool. Pour into large bowl and place in refrigerator until beginning to set, or the consistency of unbeaten egg-white. Beat the egg-whites until stiff and fold into the partly set coffee jelly. Beat with a rotary or electric beater until light and foamy. Pour into a two quart mould previously rinsed with cold water (NOTE: This can be flavoured at this stage with rum or brandy). Chill until Ann, about 2 hours. Turn out to serve with sweetened whipped cream and chocolate curls.
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https://paperspast.natlib.govt.nz/newspapers/CHP19730508.2.42
Bibliographic details
Press, Volume CXIII, Issue 33219, 8 May 1973, Page 5
Word Count
172Coffee sponge Press, Volume CXIII, Issue 33219, 8 May 1973, Page 5
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Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.
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