Trying to keep up with my blog!

Hello All,

I know I haven't been blogging on a regular basis for a few weeks. I apologize for this. I have had so many things going on at once that I haven't been able to squeeze computer time into my schedule. I do feel that I am getting a hold on things and starting a good practical schedule with my family, working, teaching and blogging. I have purchased a "Flip recorder" and I am planning to start recording my actual work in the shop. I will edit them and post the ones that I feel are worthy of you. I am also going to do some instructional videos and will post them. I don't know how long before I am proficient in this process so bear with me. I hope you will be patient and that it will be worth the wait.

For now I am going to give another cake recipe. Keep on baking. Thanks for being loyal readers. Hugs and Prayers....DCRose

BASIC SPONGE CAKE RECIPE

A lot of people think that Angel Food Cake and Sponge Cake are one in the same. But in essence they are opposites. Angel Food cake is made from egg whites and basic sponge cake is made with the yolks. Unlike Angel Food cake, sponge cake is much less forgiving when preparing and baking. I don't remember screwing up an Angel Food cake. They more or less take care of them selves, but the sponge cake on the other hand, has had many a toss out to the yard to feed the birds.

INGREDIENTS

* 1 2/3 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup egg yolks
* 1 egg
* 1 1/2 cups white sugar
* 1 tablespoon orange zest
* 1 tablespoon orange juice, strained
* 1/2 teaspoon lemon extract
* 3/4 cup boiling water



DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together twice: flour, baking powder, and salt. Pour back into sifter.
3. In a large mixing bowl beat egg yolks and whole eggs with an electric mixer until thick and lemon colored (about 5 minutes). Gradually add sugar, beating after each addition. This should take about 10 minutes.
4. Fold in orange rind, orange juice, and lemon extract. Sift dry ingredients into egg and sugar mixture and fold in. Do not stir or beat. Add boiling water and fold in quickly, just until liquid is blended. Pour batter into one ungreased 10 inch tube pan.
5. Bake at 325 degrees F (165 degrees C) for 60 to 65 minutes. Turn cake over in pan on a wire rack and let cake hang for 1 hour or until cool. Loosen cake sides from pan with a spatula and shake from pan. Place immediately in plastic storage bags until you are ready to use them because the cake dries out quickly if left exposed.

One option is to dust top lightly with confectioner's sugar. Another,frost with Orange Butter Frosting. But I use sponge cake for rum cake. This is the best recipe that I have found for rum cake.

Another option is to bake it in a jelly roll pan and make a jelly roll. I will at some point in the future, make a jelly roll and I will video the process for you.