Pineapple Orange Sponge
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Pineapple Orange Sponge

Yield: 48 two-third cup servings



  1. Scald pineapple juice and pour over the slightly beaten egg yolks.
  2. Cook over boiling water until mixture thickens.
  3. Add to the crushed pineapple with the sugar, orange juice and rind.
  4. Soften gelatin in the cold water and dissolve over boiling water.
  5. Add to the pineapple mixture and cool.
  6. When the pineapple mixture begins to stiffen, fold in the stiffly beaten egg whites and evaporated milk, which has been thoroughly chilled and whipped stiff.
  7. Pour into molds and chill until set.

Other Information

Author: Person.M Faith McAuley, Person.Mary Adele Wood

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Dessert

Measure: avoirdupois

Ingredient: pineapple juice, egg yolk, pineapple, sugar, orange juice, orange rind, gelatin, water, egg white, evaporated milk

Equipment: measuring cups, measuring spoons, pot, egg beater, refrigerator

See Also