The best delicious Rom Baba (sponge Cake With Rum) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rom Baba (sponge Cake With Rum) recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rom Baba (sponge Cake With Rum).
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CAKE INGREDIENTS
1 Envelope Active Dry Yeast
6 tb Warm Water
1 ts Salt
6 tb Granulated Sugar
6 tb Milk; Lukewarm
1/2 c Butter; Melted; then Cooled
-to Room Temperature
5 Eggs; Slightly Beaten
1 Orange Rind; Grated;
-(Approx. 2 Tbs.)
3 c All-purpose Flour; Sifted
-SYRUP INGREDIENTS-
1 1/4 c Water
2 1/2 c Granulated Sugar
1 1/3 c Rum
Non-Alcohol Substitute:
-Apple Juice with 2 tsp. Rum
-Extract
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.
Yields
6 To 8
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