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CHOCOLATE SPONGE
DEQUIRED: One level tablespoon gel- ** atine, 1 teaspoon vanilla, quarter cup cold water, quarter cup boiling water, few grains of salt, half cup sugar, three eggs, four tablespoons cocoa.
Soak gelatine m cold water for five minutes, then dissolve m boiling water. Add cocoa. Beat egg whites until stiff and add well- beaten yolks to whites. Add sugar, then dissolved gelatine, which has been beaten well. Beat and add flavoring. Pour into Avet mould, chill, and serve with whipped cream.
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https://paperspast.natlib.govt.nz/newspapers/NZTR19300213.2.132.5
Bibliographic details
NZ Truth, Issue 1263, 13 February 1930, Page 21
Word Count
82CHOCOLATE SPONGE NZ Truth, Issue 1263, 13 February 1930, Page 21
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