My grandmother Ngaire was related to the Harrisons of Christchurch in all sorts of complicated ways. With twenty-three children in the Harrison family, it was probably hard not to be related to them.
The Harrisons’ house ended up on Francis Avenue when their farm was subdivided around 1910, and a number of the children built in the street as they married and left home. William Menzies GIbb’s painting ‘A bit of old Christchurch’ is of the original house, with the Port Hills in the distance.
Gertrude Harrison (who is said to have commissioned the painting) was married off to Ngaire’s father after the death of his first wife, and while she proved to be a less than tolerant stepmother, she was a wonderful cook. Given this I’m sorry that I had no success with her Chocolate Roll, but I have had more luck today with her sister Ollie’s Never Fail Sponge. I’m not sure if that would please Gert or not!
I added a generous quantity of good cocoa to Ollie’s recipe and turned it into a roll. The result was not quite the light-as air sponge I was hoping for, but an even better pavlova-meets-cake concoction with a chocolate fudge centre. As good as this is, I’d still like to master a proper chocolate sponge roll – I’ll just wait for our cholesterol levels to settle down.
Ollie Harrison’s Never-Fail Sponge (turned into a chocolate roll)
3 eggs, ½ teaspoon bicarb. soda, 1 small cup of castor sugar, 1 large cup of flour, 2 large tablespoons cocoa, 1 teaspoon cream of tartar
Beat eggs well. Add bicarb. and beat well. Add sugar and beat for 3 minutes.
Add sifted flour, cocoa and cream of tartar and mix through.
Bake in greased and lined lamington or slice tray at 180º for 10 – 15 minutes.
Turn out onto sugared grease-proof paper and roll up in the paper while still warm.
When just cool, gently unroll and fill with strawberries and cream then roll up again. Dust with cocoa and icing sugar.