Recipes > Desserts > Sponge Mould

Sponge Mould


  • 9 stale sponge cakes
  • some raspberry jam
  • 2 pints of milk
  • 8 ounces of Allinson cornflour
  • sugar to taste
  • a few drops of almond essence


Halve the sponge cakes, spread them with jam, arrange them in a buttered mould, and soak them with 1/2 pint of the milk boiling hot. Boil the rest of the milk and thicken it with the cornflour as for blancmange; flavour with the essence and sugar; pour the mixture over the sponge cakes, and turn all out when cold.


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Dr. Allinson's Cookery Book (1915).

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