Never-fail ginger sponge (Erna Simpson, Kangaroo Flat)
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Ingredients
four eggs
three-quarter cup caster sugar
half cup cornflour
one tablespoon plain flour
two teaspoons cocoa
two teaspoons cinnamon
two teaspoons ground ginger
one teaspoon cream of tartar
half teaspoon bicarbonate soda
two teaspoons warm golden syrup
Method
Preheat oven to moderate. Grease a large sponge tin and line bottom with baking paper.
Beat eggs and sugar until thick and creamy. Sift rest of dry ingredients three times. Fold (don’t beat) beat through mixture, add golden syrup and bake for 30-35 minutes.
Cool on rack for two to three minutes before turning out. Fill with cream and dust with icing sugar.
Pink salmon casserole (Relma Stewart, Golden Square)
Ingredients
one large tin pink salmon
three hard-boiled eggs
one cup diced celery
one-and-a-quarter cups milk
one teaspoon mustard powder
three cooked potatoes (mashed)
three-quarter cup grated cheese
Method
Slice eggs and place with salmon in a casserole dish. Set aside.
Place celery, milk and mustard in saucepan and simmer until milk starts to boil. Pour over eggs and salmon.
Top with mashed potato and sprinkle with cheese. Place in a moderate oven until the cheese browns.