1929 Gooseberry Sponge

Won first prize in The Mirror Recipe Contest (reference)

Ingredients:

  • 1 large cooked sponge

  • 1 pint (2 ½ cups) of cooked gooseberries

  • 4 oz (110 g) of sugar

  • ½ cup of castor sugar

  • 2 eggs separated

  • 1 cup of milk

Method:

  1. Cut sponge into slices and line the bottom of baking dish with them

  2. Cover slices with the cooked gooseberries and strew with sugar

  3. Pour a mixture of beaten egg yolks and milk over the top

  4. Bake in a moderate oven for ½ an hour

  5. Beat egg whites and castor sugar together into a stiff foam and use as the top layer.

  6. Return to oven for a few minutes to form a meringue.

Prize awarded to Mrs N. Irving, 169 Duke-street, East Fremantle