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GRAPE SPONGE




Source of Recipe


Magazine clipping






List of Ingredients



• 2 envelopes unflavoured gelatin
  
• 2 Tbsp. cold water
  
• 1/2 cup boiling water
  
• 1 cup white sugar
  
• 1 cup grape juice
  
• 1 Tbsp. lemon juice
  
• 1 Tbsp. orange juice
  
• 2 egg whites
  






Instructions



1. Let gelatin stand in cold water until soft, then dissolve in boiling water. Add sugar and fruit juices and chill until mixture begins to set. Beat until frothy. Whisk in the stiffly beaten egg whites and beat mixture until almost firm. Fold in the whipped cream. Pile in sherbet glasses. Garnish with whipped cream.