CHOCOLATE WALNUT SPONGE CAKE

  

INGREDIENTS: 


10 eggs
1 1/3 c. sugar
1/2 c. cake meal
1/4 c. potato starch
1/2 tsp. instant coffee
1 tsp. cocoa
1/4 c. orange juice
1 1/2 to 2 c. chopped walnuts
3 semi-sweet chocolate bars (1 1/2 oz. each)
1 tsp. grated orange rind

METHOD: 

Separate eggs. Beat yolks with 1 cup sugar. Sift dry ingredients. Add alternately with orange juice. Beat whites with a pinch of salt until almost stiff. Gradually add 1/3 cup sugar. Fold yolk mix into white mix. Fold in nuts, chocolate and rind. Bake ungreased tube pan at 325 degrees for 1 hour.

HOT MILK SPONGE CAKE

INGREDIENTS:

1 c. flour

1/2 tsp. salt

1 tsp. baking powder

1/2 c. milk (scalded), just until boil, then cool down

1 tbsp. butter, melted

2 eggs

1 c. sugar

1/2 tsp. vanilla

Spanish red peanuts

 Procedure:

Beat eggs until light and lemon colored. Add sugar slowly and beat until thick. 

Add vanilla and salt. Fold in sifted flour and baking powder. Last add the scalded milk and melted butter. Fold lightly. Stir only enough to blend. 

Pour into greased 9"x13" pan. Bake at 350 degrees for 30 to 35 minutes. 

When cool, turn out of pan. Frost with thin layer of powdered sugar frosting. Cut in squares and roll in crushed salted peanuts

Basic Homemade Pancakes - by Lavinia Roberts

Ingredients for Simple Pancake Recipe:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• 1 tablespoon brown sugar or 1 tablespoon honey
• ½ teaspoon cinnamon, optional
• 1 egg or egg substitute
• 1 cup milk
• 2 tablespoons canola oil, or some other cooking oil
• 1 tablespoon vanilla extract, optional
• Cooking oil to lightly grease skillet. 

• How to Make Fast and Simple Classic Pancake Recipe:

1.              Mix flour, baking powder, baking soda, salt, and optional cinnamon in medium mixing bowl. Thoroughly blend.

2.        In small mixing bowl beat egg with metal fork until thoroughly mixed. Add milk and optional vanilla.

3.        Combine liquid ingredients with the dry ingredients in the medium sized bowl. Mix until thoroughly blended. Mixture with be a bit runny.

4.        Heat skillet thoroughly. Lightly grease skillet.

5.         Pour about a ¼ cup batter, or more or less, depending on desired pancake size, onto the hot skillet. Allow to cook until the edges of the pancake are cooked. Using metal skillet, flip pancake over. Each side requires, one to two minutes.

Serve immediately.