Rum Sponge Cake
Ingredients
1 envelope active dry yeast
6 Tbsp. warm water
1 tsp. salt
6 Tbsp. granulated sugar
6 Tbsp. tepid milk
1/2 C. butter, melted, and cooled to room temperature
5 eggs, slightly beaten
Grated zest of 1 orange rind
3 C. all-purpose flour, sifted
1-1/4 C. water
2-1/2 C. granulated sugar
1-1/3 C. rum (or apple juice with 2 tsp. rum extract)
Cooking Instructions
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)