Arrowroot Sponge

New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 46

Arrowroot Sponge

Three eggs, a scant 34 cup sugar, 2 small teaspoons flour, 42 cup arrowroot, Y4 teaspoon carbonate of soda, 1 teaspoon cream of tartar, and some vanilla. Sift the dry ingredients several times. Separate the whites from the yolks, and beat the whites in a warmed basin, then add the sugar gradually, and beat thoroughly till the whites will hold their own. Then add the yolks separately and beat well. Fold in the dry ingredients, lastly the vanilla and bake in well-greased and floured sandwich tins about twenty minutes at about 375 degrees, Dear Aunt Daisy, I usually find that when mixing a sponge, it is whiter if I beat the eggs,

add the sugar, and then beat till thick and creamy; than when I beat the butter and sugar together and add the eggs. I usually find the following sponge goes quite white: Two eggs, 1 teaspoon cream of tartar, 1% teaspoon carbonate of soda, 1 cup of flour, 1 tablespoon of butter, 2 tablespoons of milk, and 3% cup of sugar. Beat the eggs, add sugar, then beat till thick and creamy. Then sift flour and cream of tartar, and add to the mixture, Now boil the butter in the milk,’ stirring all the time. Then add the soda, stir well and add to the other ingredients. I cannot tell the reason for this sponge being whiter than the ones which I make with 2 eggs, using baking powder, and creaming the butter and sugar first, then adding the melted butter and eggs and milk, and adding to the dry ingredients. I hope this recipe may help the problem of whiter sponges. It will do also do for Leamingtons and Pyramids, if the mixture is cut into squares, dipped in half-set jelly, and rolled in coconut.

CLa

D

(Khandallan)e