White Sponge Cake
Dear Aunt Daisy, Could you tell me how people get their sponge cakes so very white? Personally, I prefer the sponge to have a golden look, but I have noticed in many shows that the prize-winning sponges, billy or otherwise, are nearly snow-white! So consistent is this, that I am coming to think that this must be a necessary condition in a good sponge. I have several times won the trophy for the most points at quite big shows, but still my sponges don’t "click." Can you assist me? -WM.B. (Seaclift). Here are some good replies to your question, M.B., which I put "over the ait" to the big Daisy Chain: Dear Aunt Daisy, Listening to your session, I heard you asking if anyone knew why "Prize Sponges" always seem to be whiter than others, On one occasion, I went to a cooking competition, and the winning sponge was decidedly white. I managed to get the recipe, and at a later date made the sponge, and was quite surprised to find I had won the first prize. This particular sponge is made with arrowroot, which makes the sponge white, Two main items with this sponge are to sift the dry ingredients several times, and to beat the whites till very stiff. Hoping this recipe will be useful. -*"An Interested Listener."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410523.2.61.3.3
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New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 46
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223White Sponge Cake New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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