Sponge Cake

[mixfinder]

The goods are in place. I like the Mexican Vanilla and this is a domestic brand that's close. The measuring scoops are so easy for me to use, I hardly ever touch a real measuring cup anymore. These are All-Clad in 4 sizes but less expensive ones are available. The sugar has been borken down or "powdered" in the blender for better blending. The cake flour has been sifted with the salt and baking powder. * eggs are warming in the microwave. The turban mold or any tube pan should be heavily buttered and then dusted with flour.

 

[mixfinder]

Whip it good

In the mixer 8 eggs (room temperature)
Whip on high speed until they are light and foamy

 

[mixfinder]

Gob Smacked

That is stunning. I am awed by your design expertise.

 

[mattl]

mixfinder, how about posting that recipe for the cake you posted in my cooktop thread ? It looks great, I want to make it!

 

[mixfinder]

Slowly

While the eggs are whipping slowly sprinkle in
2/3 cup superfine sugar and continue whipping until mixture fills the bowl.

 

[mixfinder]

Dry as a popcorn fart

Turn the mixer to low and slowly sprinkle in
1 1/3 cup sifted cake flour
1/2 teaspoon baking powder
1 teaspoon salt
Very quickly and carefully add
3 tablespoons melted butter
1 teaspoon vanilla

Batter begins to deflate quickly with the addition of the butter so get the cake in the pan as soon as possible

 

[mixfinder]

Tropic heat wave

Place the cake in a 350 degree oven and bake for 35 minutes or until done. Invert when it comes out of the oven and let cool completely.

The cake hasn't a lot to offer until you dress it with simple syrup infused liquer or fruit juice and then adding fruits and whipped cream.

The man of the hour likes it plain and his dad likes it better if its steamed.

 

[gyrafoam]

Faaaabulous dahlink. I like mine infused with Chambord.

Is that your favorite cake mixer? Which model Mixmaster is it?

 

[ronhic]

That'd be a 12....

 

[panthera]

Oh, gosh.

That looks sooo good.
Thanks!

Here in Munich, friends do something very similar than drowse it in the right liquor (almond, for instance), serve it with butter-browned almond slices and fresh strawberries. Heavenly. I think your's would be even lighter, got to try it!

 

[omomatic]

Printable Version

Hi Kelly
Thanks for a great recipe. If anyone is interested, please find a printable version below. If you wish to print it, just right mouse click and select print.

 

[appnut]

Bruce, what a thoughtful gesture to reformat the recipe for printable.

 

[mixfinder]

Matt's Thread

The recipe for the Portuguese Seet Bread in listed under it's own title. As veg-o-matic has pointed out, it's not authentic based on his cultural experience. We found the same issue with Toggleswitch's Spanokopeta and whether or not pastry other than phyllo can be used. There are many, many recipes and procedures for the same named dishes depending on where your grandma was raised and what her grandma liked.
MY original Dutch family had the great Suet Pudding Wars. Each woman made the recipe and sauce based on their experience. Every New Years we had a reunion and each one still pushed the other around the kitchen to make Suet pudding presented at 8 PM after a day of gorging on delicious foods.

 

[mixfinder]

Mom wins

My mother could cook them all under the table. No money, no running water and a wood cook stove. Mom could coax amazing flavors from spindly road kill chickens, old milk cows and wild game. Her take on Suet Pudding? Why dirty your teeth with that stuff when you could have delicious pies and whipped cream? Even in her wacked state of mind she still makes great food if someone is there to stir it or take it out of the oven. Her focus factor is about 41/2 minutes

 

[toggleswitch2]

Now with Kelly's recipes to start and Bruce (that wonderful Omo-matic) making them pretty, we have a great start! I heaby nominate you both to begin the AW cookbook!

Who seconds the motion?

We can have it put it on a DVD and Robert can sell them to make money for the site!

 

[omomatic]

My Pleasure

Hope everyone can enjoy them as more recipes become available. Once we grow in recipe numbers, I can export them as a book format in Adobe Acrobat PDF.

Everydbody, keep posting those wonderful recipes.

 

[tlee618]

I think it's a great idea. Would also be great to have it printed as many I know have mentioned that they really would like a hard copy!!

 

[andrewinorlando]

Kelly...simply awesome!! Keep it coming....always great to try something new and different.