Orange Sponge
Ingredients
Directions
Make the jelly
Make orange jelly with 1 oz. gelatin, 1 pint water, 1 lb. sugar, rind and juice of 2 oranges.
Dissolve the gelatin, then add juice, sugar, etc.
When quite melted, strain clear into a basin.
Whisk, set and serve
When nearly cold, but not set, whisk well until frothy.
Pour into a wet mould.
Set in a cool place.
Turn out and serve in a glass dish.
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
- Gelatin (in the method)
- Sets the liquid into a firm, wobbly structure that holds the sponge shape.
- Oranges
- Rind and juice add the main citrus aroma, flavour and acidity.
- Sugar (in the method)
- Adds sweetness and balances the sharp citrus flavour.
The step that matters
Whisking when nearly cold but not set. The jelly must be cool enough to hold air bubbles but still liquid enough to whisk. If it is too warm the froth collapses, and if it has already set it cannot be whipped into a light sponge.
“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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