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A Basic Sponge

Dear Aunt Daisy, I am enclosing a recipe for a "basic sponge," which is excellent, economical, and can be put to many uses. Use it for lamingtons, jam _ rolls, sultana_ cake, trifles, as the sponge part of Napoleon cake, iced; or as a coconut cake. Two cups flour, 1 cup milk, 2 teaspoons baking powder, 1 egg, 1 tablespoon vinegar, 3 tablespoons butter (scooped off the lb.), salt, 1 cup sugar, 2 heaped tablespoons coconut (if required), 1 cup sultanas Gf required). Into a basin put butter (slightly softened), sugar, vinegar, milk and egg. Beat well; add flour, salt, baking powder and fold in. Line a meat tin with one thickness of greased brown paper; about 14 inches off a lunch roll is just right. Spread the mixture evenly. Cook for 17 minutes at 400 degrees approximately. The sponge should be about 214 inches high and a large pan-full, for only one egg. Two jam-roll tins will fit on one shelf. Turn out on to damp cloth, trim edges. spread filling and roll.

P.

T.

Remuera.

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/NZLIST19550506.2.44.2.1

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 32, Issue 823, 6 May 1955, Page 23

Word count
Tapeke kupu
179

A Basic Sponge New Zealand Listener, Volume 32, Issue 823, 6 May 1955, Page 23

A Basic Sponge New Zealand Listener, Volume 32, Issue 823, 6 May 1955, Page 23

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