APPLE SPONGE.
Stew the apples with a very little water and sugar. The proportion of sugar used depends upon taste, but it is better to have the fruit a little tart. For the sponge mixture take one tablespoon of butter, one small teacup of sugar, one egg, one large teacup of flour, half a teaspoon of cream of tartar, a teaspoon of bicarbonate of soda, and half a cup of milk. Cream the butter and sugar together, add the egg, and beat well, then add the flour sifted with the cre°m of tartar. Dissolve the soda in tare milk, and add it gradually while stirring in the flour; put the stewed apples into a piedish, and pour the batter over it while they are still quite hot. Bake in a moderate oven for three-quarters of an hour or a little longer.
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Bibliographic details
Evening Post, Volume CV, Issue 23, 28 January 1928, Page 15
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141APPLE SPONGE. Evening Post, Volume CV, Issue 23, 28 January 1928, Page 15
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