Delightfully decorative little cakes, Jellied Sponge Cakes are ideal to serve at children’s tea parties.
3 oz. plus
1 tablespoon butter, melted
3 oz. sugar
3 oz. flour
½ teaspoon vanilla essence
15 fl. oz. orange juice oz. gelatine, dissolved in
1 tablespoons warm lemon juice
3 fl. oz. double cream , stiffly whipped
12 oz. canned mandarin oranges, drained
2 bananas, thinly sliced
Preheat the oven to hot 425 °F (Gas Mark 7, 220°C).
Using the tablespoon of butter, grease two 8- x 12-inch baking tins and set them aside.
Put the sugar and eggs in a medium-sized mixing bowl placed in a pan half filled with barely simmering water.
Set the pan over low heat. Using a wire whisk or rotary beater, beat the sugar and eggs together until the mixture thickens enough to hold a ribbon trail on itself when the whisk is lifted. Gradually beat in the remaining butter.
Remove the pan from the heat. Lift the bowl out of the pan. Using a wooden spoon, fold in the flour and vanilla essence and combine the mixture thoroughly.
Turn the batter into one of the prepared baking tins and smooth it down with a flat-bladed knife.
Place the tin in the centre of the oven and bake for 10 to 15 minutes, or until the centre of the cake springs back when lightly pressed with a fingertip.
Remove the cake from the oven and let it cool slightly before turning it out on to a wire rack to cool completely.
Meanwhile, make the jelly . In a medium-sized mixing bowl, combine the orange juice with the dissolved gelatine. Pour the mixture into the other baking tin and set it aside in a cool place to set completely.
When the jelly has set completely, run a knife around the edge of the tin to loosen the sides. Quickly dip the bottom of the tin in boiling water and reverse the jelly on to the cake.
Fill a small forcing bag, fitted with a medium-sized star-shaped nozzle, with the cream.
Arrange a row of mandarin oranges across the top of the set jelly and place a row of banana slices next to it.
Pipe a line of cream star shapes for the next row, and continue the process in the same order until all the fruit and cream have been used up and the top of the jelly is completely covered.
Cut the cake into squares and arrange them on a serving dish. Serve immediately.