Thursday, February 20, 2014

Fe[i]joa Cake

2 x 8" sponge tins, thickly greased with butter. Coat sides and bottom with cocoanut.

Beat 1 tin Carnation milk with 2 teaspoons vanilla until thick, add 4 tablespoons castor sugar and beat.

Dissolve 7 teaspoons gelatin in 1/2 cup boiling water, add to mix and beat. Add pulp of several Fe[i]joa and set.

Make lemon jelly with juice from tin of tropical fruit salad. Add a little of the fruit.

Join with cake mixture and cover with cream.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.52.

2 comments:

yinzerella said...

I cannot even imagine what the end result would look like.

vicki (skiourophile) said...

It poses so many mysteries, not least of which would be 'why use feijoa'?!

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