Brevity by Dan Thompson


Comments (13) (Please sign in to comment)

  1. IamJayBluE

    IamJayBluE said, about 2 years ago

    Because, somewhere in that sponge cake…. deeeeeep inside…. he knew it would be “full filling”…

  2. beviek

    beviek GoComics PRO Member said, about 2 years ago

    Because she’s so sweet.

  3. Bruno Zeigerts

    Bruno Zeigerts said, about 2 years ago

    Maybe he should bundt her out of his life.

  4. SusanSunshine

    SusanSunshine GoComics PRO Member said, about 2 years ago

    He’s pretty sweet himself….
    he knows how crumby it can be, when everything is dark….

    In fact, as a battered young cake, he was beaten, and yet, he learned to rise up.

    Yeah, sure, his friend is soaking him, but even though it frosts him a little, he just can’t bring himself to speak blundtly.

  5. bubujin_2

    bubujin_2 GoComics PRO Member said, about 2 years ago

    Because he knew he would eventually get a rise out of it no matter how much he was battered.

  6. Retired Dude

    Retired Dude said, about 2 years ago

    Now he’s just the bundt of the joke.

  7. Alexikakos

    Alexikakos said, about 2 years ago

    Tommy puts up with ?him/her? (It is a bit ambiguous.) because every now and again he/she performs the good deeds he/she ought to as an…



    Published by: WM. COLLINS SONS & CO. LTD.
    A White Circle Book Toronto I.S.B.N. 0 00 682482 X

    Temperature 325°F Time 1 hour

    1 cup sifted all-purpose flour
    1 1/4 cups white sugar
    1 cup egg whites
    (8 to 12 egg whites)
    1/4 teaspoon salt
    1 teaspoon cream of tartar
    1 teaspoon vanilla
    1/4 teaspoon almond flavouring

    Sift flour; measure again into sifter; add 1/4 cup white sugar.
    Sift four times.
    Beat egg whites and salt till foaming.
    Add cream of tartar.
    Beat again till stiff but not dry.
    Add remaining cup of sugar by the tablespoonful, beating constantly.
    Beat until there is no grit of sugar.
    Fold in flavourings.
    Sift and fold flour mixture into egg mixture in four additions.
    Pour into ungreased tube 9" tube pan; cut batter gently through with knife; this will remove air bubbles.

    Bake in moderate oven until done.
    Invert on cooling rack for 1 hour, gently loosen and remove from pan. Yield 12 slices.

    Notes from me:

    A moderate oven ranges from a low of 325° F. to a high of 400° F. The range is because in the days before oven thermometers and thermostats there was a heat test done which used flour. I’ve reproduced that test below. It’s from:

    “A Guide To Good Cooking with Five Roses Flour” (TWENTIENTH EDITION revised, 1962)

    Published by: Lake of the Woods Milling Company, Limited Montreal – Winnipeg under the supervision of Pauline Harvey

    Sprinkle a small amount of flour in a pan and place in heated oven, leave five minutes.

    If flour is a delicate brownThe oven is slow250° to 325° F.
    If flour is a golden brownThe oven is moderate325° to 400° F.
    If flour is deep brownThe oven is hot400° to 450° F.
    If flour is a deep dark brownThe oven is very hot450° to 500° F.

    Use up the egg yolks by making a double dish of Crème Brulée,

    Link to a “Crème Brulée” recipe

  8. Godfreydaniel

    Godfreydaniel said, about 2 years ago

    Benny Hill at home eating with his wife: “What is this?” “It’s a sponge cake.” He pounds the table with it: it’s hard as a rock. “I can only assume you call it a sponge cake because you borrowed all the ingredients!”

  9. Perkycat

    Perkycat said, about 2 years ago

    You all take the cake! Great comments!

  10. poncho389

    poncho389 said, about 2 years ago

    The sponge just “soaking” up the benefits.

  11. beviek

    beviek GoComics PRO Member said, about 2 years ago


    You never fail to “rise” to the occasion!

  12. shipl14

    shipl14 said, about 2 years ago

    He wants to layer.

  13. IamJayBluE

    IamJayBluE said, about 2 years ago

    If he ever gets into tart reform, he’ll need a good layer…..

  14. Refresh Comments.