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miércoles, 5 de mayo de 2010

CORN SPONGE CAKE (English version)

When we were little children (we were 7 brothers and sisters altogether), we had a dog, called Bronky, who was 17 years old when he died. He was not only a dog, but another member in our big family. On the different occasions we had this sponge cake at home, and since he was the first one to try everything, all of us were amazed for the ability that Bronky had to suck in, not simply eat, every portion of this cake. He loved it!!!! For this reason, we devote this recipe to Bronky, who must be in the dogs’ heaven, enjoying all the food he loved. When we lost him, we thought we had lost the last remains of our childhood at the same time. It was a bitter experience for all of us. He was such a good fellow... and an excellent companion of games and adventures, too!!!!

Wherever you are, we all miss you, dear Bronky, and we still love you!!!!!


CORN SPONGE CAKE

Ingredients and kitchen equipment required:

- 200 grammes / 7 ounces of butter
- 400 grammes / 14 ounces of flour (half part made of corn and the other half of wheat)
- 300 grammes / 10, 5 ounces of sugar
- 8 eggs
- 1 drop of anisette
- 2 mixing bowls
- 1 mold (the best for this recipe is a ring mold)
- 1 wire whip or electric beater

Instructions:

Separate yolks and whites. Beat the yolks with the sugar to get a pale yellow mixture, then blend in the butter cut in little bits, the anisette and the flour. Stir all the ingredients together until they turn into a smooth dough.

Beat the whites firmly up to the moment in which some stiff peaks are formed in the surface. Now fold them carefully into the previous dough.

Pour it in the mold, lined with butter in advance, and bake in the oven for about 40 minutes at 200ºC/ 392ºF.

When it is done, let it cool and unmold it. Before serving, sprinkle some sugar on the top and …. ENJOY IT WITH YOUR TEA OR COFFEE!!!!!

Bon appétit!





M.G. translating for Entre ollas anda el fuego