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Dessert

Prune Whip Filling

Whipped cream and prunes mixed to make a filling for sponge cake.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 2 ingredients
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Prune Whip Filling

Ingredients

Directions

Prepare

  1. Bake sponge cake in layers.

Make the whip

  1. Whip a cup of cream, sweeten with powdered sugar.

  2. Cut up cooked prunes to make one-half cup.

  3. Add the prunes to the cream.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Cream
Whipped into a foam that gives the dessert its light, airy texture.
Prunes (in the method)
Add fruit flavour and body to the whipped cream.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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