We are very fond of home-made recipes because they taste different from the commercial stuff and they are quite practical (unlike the cook-book stuff).
This is claimed to be an authentic Syrian Christian recipe for sponge cake. A resourceful “aunty” instructed us “live” and the result was not half bad (and very little effort). Let us know if someone likes it, we will pass on the message to aunty.
(flour) – 110 gm
– 110 gm
– 110 gm
powder – 1 full tea spoon.
powder – 2 table spoon
(Vanilla or Pineapple) – a little less than half tea spoon.
– 6 nos.
– 7 nos.
caramel – Put 2 table spoon sugar in a thick pan and heat it until the sugar
content turns dark brown. Then put the heater in the sim mode and pour 2 table
spoon water into it. Immediately remove
the pan containing caramel from the heater.
nut- – your choice
– your choice
How to prepare??
the dry ingredients together. The dry ingredients
are: flour, baking powder and milk powder. Simply place everything in a sifter
and shake it back and forth over a bowl to eliminate the clumps (do it thrice
ingredients in a mixer grinder (bigger jar). Pour sugar, butter,
egg, essence, elaichi, clove, sugar caramel and flour in a bigger mixer jar.
Stir it well with a spoon and then switch on the grinder and grind it for 5
the mixture into round pan. Fit a greased paper (like butter
paper) in a round pan smoothing out the wrinkles or bubbles. The grease paper will keep the mix from
sticking to the pan. After pouring each layer of the viscous fluid in the round
pan, put cashewnut and kismis.
Bake in oven at 350 deg
F for 30 mnts. Decide the time of
baking by taking the cake from the oven in the midst and poke it with a skewer.
If the skewer is dry, we can assure that the cake is baked.