Wine Sponge Recipe

WINE SPONGE

From tinadc 14 years ago

A FAVOURITE DESSERT DURING OUR WINTER MONTHS...I LIKE IT WITH POURING CREAM, MY MOM WITH WIPPED CREAM AND MY SON ONLY EATS IT WITH CUSTARD LoL

PLACE EGG-YOLKS, HALF SUGAR AND LEMIN RIND IN A MIXER-BOWL, BEAT UNTIL PALE AND FROTHY.
WHIP EGG-WHITES UNTIL SOFT FEAKS FORM.
GRADUALLY WHISK IN REMAINING SUGAR, BEATING CONTINUOUSLY.
FOLD MERINGUE MIXTURE AND BREADCRUMBS INTO YOLK MISTURE.
POUR BATTER INTO GREASED, ONE-LITRE, FLUTED MOULD, LEVEL SURFACE.
BAKE AT 180C, 30-40 MINUTES, OR UNTIL SKEWER INSERTED INTO CWENTRE COMES OUT CLEAN.
TURN OUT ONTO WERE COOLING RACK, WITH PLATE UNDERNEATH, SET ASIDE.
PLACE WINE, EXTRA SUGAR, ORANGE JUICE AND SPICES IN PAN, STIR OVER HEAT UNTIL SUGAR HAS DISSOLVED.
BRING TO BOIL.
REMOVE FROM HEAT, ADD LIQUEUR.
SPOON HOT SYRUP SLOWLY OVER COOKED SPONGE, ALLOWING SPONGE TO ABSORB AS MUCH SYRUP AS POSSIBLE.
CATCH SYRUP IN PLATE UNDERNEATH, CONTINUE POURING OVER CAKE UNTIL MOST OF THE SYRUP HAS BEEN ABSORBED.
COVER AND REFRIGERATE UNTIL READY TO SERVE.
CUT INTO WEDGES, SERVE WITH LIGHTLY WHIPPED CREAM AND DECORATE WITH CRYSTALLISED ORANGE OR GINGER SLICES.

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" It was excellent "
choclytcandy ate it and said...
like this one too.
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tinadc Cape Town, ZA

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Reviewed by 3 people