Try this Rom Baba (Sponge Cake with Rum) recipe, or contribute your own.
Suggest a better descriptionSprinkle 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. Generously grease a ring mold or bundt pan. Beat the risen dough for 2-minutes and then transfer the dough to the baking pan. Let the batter rise, uncovered in a warm place until it has doubled in volume, again. Approximately 30 to 35-minutes. Batter should now reach the top of the mold or pan. Posted to JEWISH-FOOD digest V97 #326 by BNLImp
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 To 8 (447g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 1057 | ||
Calories from Fat: 331 (31%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 36.8g | 49 % | |
Saturated Fat 16.3g | 82 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 922.2mg | 284 % | |
Sodium 1198.3mg | 41 % | |
Potassium 407.7mg | 11 % | |
Total Carbohydrate 121.4g | 36 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 119.1g | ||
Protein 33.2g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1057
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.