The first time I made this custard sponge it was really dry. I then worked on the recipe to get the consistency correct. This was then used as a base for my baked alaska.
I have a fair collection of credit cards. A very long time ago our local airline rewards system joined up with American Express. At the time I was flying a lot around the country and the extra reward miles seemed worth it. As Amex is not accepted everywhere, the account came with a Visa card. I ordered supplementary cards for David so that we could accumulate miles faster. These cards are delivered to our office whenever they are renewed. Dave’s cards do not always arrive on the same day as mine. And we both have to go into the bank to activate them and put the pin onto the card. We have used our miles to fly to London and on the one trip the lounge was closed due to renovations. As I like to shower before we fly I ordered Diners Cards.
Today’s inspirational recipe from Lavender and Lime ♥ Custard Sponge ♥ #LavenderAndLime Click To Tweet
They have really great business class lounges around the world, and the card has proved very useful from that perspective. These are also delivered to our office at separate times, but the pin is embedded in the chip and all one needs to do is phone for the activation. When British Airways started flying directly into Cape Town I joined their loyalty programme. And when they offered me a credit card, I did not turn it down. We have managed to fly Business Class using our miles, so that was more than worth it. These too are delivered to our office and I was most surprised to see they sent Dave’s card together with mine, saving them a double trip. And, our chosen pins are embedded in the chip – don’t ask me how! I was really pleased not to have to visit the bank to activate the card.
Click on the links for conversions and notes.
- 4 eggs, separated
- 135 g fructose
- 135 g vanilla custard powder
- 5 mls cream of tartar
- 2.5 mls bicarbonate of soda
- Preheat the oven to 180° Celsius
- Place the egg whites into a stand mixer bowl and whisk until soft peaks form
- Add the egg yolks one at a time, whisking for 2 minutes between each addition
- Add the fructose 15mls at a time, whisking between each addition until the fructose dissolves
- Sift the custard powder, cream of tartar and bicarbonate of soda into a mixing bowl
- Stir to combine and then carefully pour on top of the egg mixture
- Fold gently until completely combined and pour into a lined Swiss roll tin
- Spread out evenly and place into the oven to bake for 15 minutes
- Remove from the oven and turn out of the tin immediately
- Remove the baking paper and place onto a wire rack to cool
- If using for a Swiss roll, cover with a cloth and roll while still warm
- If using for a layered cake or baked Alaska, leave to cool before cutting
Inspiration published on Lavender and Lime April 13:
We were meant to be having a family brunch today with my parents, the kids and our granddaughter. Sadly, we are still under lockdown and will have to delay this for later in the year.