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Monday, May 26, 2014

ESPONJA, DE WITH A 13TH CENTURY RECIPE FOR SPONGE CAKE PUDDING TO DEFY ALL DIETS!

Sponge Cake Fresh Out of the Oven
Photo by: Lord-Williams
OCast desponja, Ar. isfunja, Eng of sponge, sponge cake or dough. [Anón/Huici.1966: 180:117:393:215:477:260 etc; Nola/Iranzo.1982:168]

SPONGE CAKE PUDDING ENRICHED WITH CREAM SAUCE ADAPTED FROM HUICI’S TRANSLATION OF ANÓN, AL-ANDALUS #180. EMPANADA[1] DE ESPONJA CON LECHE, pp 117-118

Ingredients

For sponge cake:
6 eggs at room temperature
1 c white sugar
Sifting Flour into the Mixture
Photo by: Lord-Williams
1 c plain flour
1/4 tsp salt
2 tsp baking powder

For the cream mixture:
½  c cream
1 egg white
1 ½ tbsp flour
2 tbsp  sugar[2]

For the topping:
½ c cream
1 egg yolk
1 tsp sugar

Garnish:
1 tbsp sugar
½ tsp cinnamon

Gently Shaking the Pan to Remove Air Bubbles
Photo by: Lord-Williams
Preparation

For the sponge cake:

PREHEAT OVEN TO 350ºF/175º C

Blend the eggs well in an electric mixer on high for 5 minutes.

Add sugar and continue beating on high for another 5 minutes. Add baking powder and salt. Continue beating on high for another minute and remove from the beaters.

Prepare a 9” Springform pan. Line the bottom with parchment paper.

Gently sift the flour into the dough in the mixing bowl. Gently fold the flour in with a rubber spatula until all is blended.

Pour the mixture into the Springform pan. Shake the pan gently to remove air bubbles.

Bake 30-35 minutes[3]. When done remove from oven.

When completely cooled, pop open the Springform pan. Loosen the side of the cake away from the tin with a knife.  Open the side of the pan and remove it. Flip the cake over and remove the bottom.

Put the cake into a serving dish and slice it for the cream mixture to soak the sponge cake.

 A Dessert to Defy All Diets - It's So GOOD!
Photo by: Lord-Williams
For the cream mixture:

Make the cream mixture with ingredients above. Put them in a saucepan and gently shake it until it thickens. Pour the milk mixture over the sponge cake until soaked.

Add the ingredients for the topping to the saucepan and gently heat. If it gels to quickly add regular milk to taste. Pour this over the sponge cake and sprinkle with sugar and cinnamon and serve warm, God willing and he will be it is so good!.



[1] Empanada normally is translated as "turnover" but the literal sense of the word means “in bread.
[2] The original recipe does not call for sugar but it is bland without it.
[3]The original recipe calls for frying the sponge cake but as the measurements of the ingredients are ambiguous, when adapted the dough is too soft for frying. It was baked as is the normal procedure for sponge cake today.

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