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.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19520222.2.38.3.1
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New Zealand Listener, Volume 26, Issue 659, 22 February 1952, Page 20
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209Original Sponge Filling New Zealand Listener, Volume 26, Issue 659, 22 February 1952, Page 20
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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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