Banana and Tapioca Sponge

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      35 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 6 bananas (not over-ripe)
  • 2 oz. granulated sugar
  • ¼ pt. water
  • juice of ½ lemon
  • 1 pt. milk
  • 2 oz. tapioca
  • sugar to taste
  • 2–3 egg whites

Method

Slice bananas and cook to a purée with the granulated sugar and water (5–10 min.). Add strained lemon juice and beat to a smooth cream. Boil the milk, sprinkle in the tapioca and cook gently for about 15 min., stirring all the time. Add banana purée, taste and re-sweeten if necessary. Whisk egg whites stiffly and fold lightly into the banana tapioca mixture. Stir lightly until cool and serve piled up in a glass dish. Chill if liked.