Sponge Cake in the Form of a Ham
Ingredients
Directions
Bake a sponge cake in an oval tin pan.
Once cooled, shape the cake with a sharp knife to resemble a ham.
Hollow out the underside of the cake.
Fill the hollow with whipped cream.
Pin a paper ruffle on the hock of the cake.
Cover the entire cake with broken calf's foot jelly.
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.
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