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SPONGE CAKE WITH RAISINS
250 g of "00" flour sifted
1 medium egg (at room temperature us) code "0" or "1"
100 g caster sugar
50 g of lard good at room temperature
grated rind of half a lemon untreated
25 g of Anisetta Meletti
1 pinch of salt
8 g * cremore tartar and baking soda mixed with 3 g (or dose)
fresh whole milk q.b.
sugar for decoration
50 g of raisins (optional)
Make a fountain with the flour. Add all ingredients except raisins, cremore tartar, baking soda and milk.
Mixed with a spatula (tarot) until mixture is very soft, but it's manageable.
Add the raisins.
Gather the dough and make a small fountain.
Put cremore tartar and baking soda mixed (or dose), just with a little skim 'milk and mix together (must be soft and sticky).
Place it (helping with a spatula) on baking sheet covered with parchment paper, forming an oval loaf (if you put two strands wide apart, as they widen cooking).
Distribute over the sugar.
Bake at 170 ° -180 ° for 25-30 minutes.
* The cremore calculus is found in several supermarkets, organic food stores or drug stores.
There are even bags ready (here called Dose) with the mixture of cream of tartar and baking soda. In that case checks that the total weight of both of 10-11 grams (20 grams if make 2 donuts). The specific dose because I bought was 30 grams.
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