Rom baba (sponge cake with rum)
6 To 8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope Active Dry Yeast | |
| 6 | tablespoons | Warm Water |
| 1 | teaspoon | Salt |
| 6 | tablespoons | Granulated Sugar |
| 6 | tablespoons | Milk; Lukewarm |
| ½ | cup | Butter; Melted; then Cooled to Room Temperature |
| 5 | Eggs; Slightly Beaten | |
| 1 | Orange Rind; Grated; (Approx. 2 Tbs.) | |
| 3 | cups | All-purpose Flour; Sifted |
| 1¼ | cup | Water |
| 2½ | cup | Granulated Sugar |
| 1⅓ | cup | Rum |
| Non-Alcohol Substitute: Apple Juice with 2 tsp. Rum Extract | ||
Directions
CAKE INGREDIENTS
SYRUP INGREDIENTS
Sprinkle the dry yeast over the warm water in a large bowl and stir until the yeast is dissolved. Let stand for 5-minutes. Add salt, sugar, milk, butter, eggs and orange rind to the yeast and mix until batter is smooth.
Gradually add the flour to the batter and continue to mix thoroughly until the batter is smooth and shiny. Cover the bowl with a clean, damp kitchen towel and let rise in a warm place until the batter has doubled in volume, approximately 1-hour.
Generously grease a ring mold or bundt pan. Beat the risen dough for 2-minutes and then transfer the dough to the baking pan. Let the batter rise, uncovered in a warm place until it has doubled in volume, again.
Approximately 30 to 35-minutes. Batter should now reach the top of the mold or pan.
Posted to JEWISH-FOOD digest V97 #326 by BNLImp <BNLImp@...> on Dec 16, 1997