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Baked Sponge Roll With Sauce

Make the sponge cake mixture according to the directions under the head of Savarin pudding. Rather use less sugar than more. Too much sugar is one frequent cause of poor sponge cake. Grease and flour some baking sheets or shallow roll pans. Spread the batter over them as thin as can be, just to cover the iron. Bake in a brisk oven about five minutes, run a knife down the sides to loosen the cake. Turn it upside down on a clean table and shake the cake loose.

Immediately spread red current jelly thinly all over and roll the cake up neatly. Serve warm, cut in suitable pieces, with a rich transparent sauce containing lemon juice and flavored poured over.

It is too much trouble and wastes time to bake these sponge sheets on sheets of paper. Very little practice is needed to use the bare pan with greater advantage. Sometimes it helps a bad bake to roll up a brittle sheet after the roll is made, in a sheet of paper to improve its shape. No one expected to find the above in a book of puddings, but Ruskin says that cookery means the knowledge of all fruits and herbs and balms and spices, and of all that is healing and sweet in fields and groves. We ought not to forget this white cocoanut souffle. It is good to use up white of eggs, and good for other purposes.