Home › The Principles of Cookery › Raspberry Souffles

Raspberry Souffles

Cut six spongecakes in halves, spread a little raspberry jam on each, then arrange on a dish, sift a little sugar over, and pour a glassful of brandy and one of sherry on top. Whisk the whites of six eggs with two ounces of castor sugar until perfectly stiff, spread this on the cakes, and place in the oven to set. Let them cool, then put little heaps of raspberry jam on top, and decorate round with whipped cream. Probable cost, 1s. 6d., without the wine.