How to Make Gertrude à la Crème The Victorian Way

Buy your copy of our Victorian Way cookery book: It s the festive season, which means lots of entertaining at Audley End House. For her latest recipe, Mrs Crocombe is preparing a Gertrude à la Crème, a great way to use up stale sponge cake and produce a decorative sweet centrepiece for the Christmas table. English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: Visit Audley End House and Gardens for yourself: INGREDIENTS (makes 1 x 15 cm, 6 inch cake) 1 slightly stale sponge cake, approx 15 cm, 6 inches across 1 12 tbsp each raspberry, cherry, apricot, greengage and strawberry jam (jelly), or any others you like 4 egg whites 170 g, 6 oz, 34 cup caster sugar 14 tsp cream of tartar green food colouring powder red food colouring powder 100 g, 3 12 oz, 1, 8260