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Original Sponge Filling

Dear Aunt Daisy, ; Here is our favourite recipe for sponge fillings, which has the advantage of requiring no icing sugar. One and a half. tablespoons butter, 142 tablespoons ordinary white sugar, 1%. tablespoons boiling milk, a little vanilla. Mix. all ingredients well,-cool, and beat till thick and creamy. It can be varied in no end of ways-by beating in a mashed banana or some mashed stawberries, or passion fruit, or crushed pinapple, etc. or orange essence, or coffee essence, while peppermint is very nice for a chocolate sponge. If any juicy fruit is added it is as well to reduce the amount of liquid in the recipe. It is important, when mixing, to dissolve the sugar as much as possible or the filling will be gritty when finished, but. there. is no need to panic if it is slightly.so when first made, as it seems to dissolve after a while and

usually a cake is not eaten the minute the filling is put in. The filling whips up much more quickly if it is put in the freezer or in cold water for a time to cool before beating, especially in hot weather. The quantities in the recipe are sufficient for a small sponge.

H.J.

B.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19520222.2.38.3.1

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 26, Issue 659, 22 February 1952, Page 20

Word count
Tapeke kupu
209

Original Sponge Filling New Zealand Listener, Volume 26, Issue 659, 22 February 1952, Page 20

Original Sponge Filling New Zealand Listener, Volume 26, Issue 659, 22 February 1952, Page 20

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