Salt Lake Telegram | 1936-05-05 | Page 10 | Light, Fluffy Sponge Cake and Hot Creamy Rum Sauce Blend to Make Savarin

LIGHT FLUFFY SPONGE CAKE CAI E AND HOT CREAMY RUM SAUCE BLEND TO MAKE t By MARY E. E DAGUE I r. r Light fluffy lurey sponge cake made with butter and the center filled with hot creamy rum sauce that's with I sauce superlatively super super- light and fluffy In preparing you may mayuse mayuse mayuse use any favorite recipe for lor sponge cake but the recipe of Chef Mud Mud- ler of Chicago's Palmer House probably probably probably ably will app appeal al to you because his I cake goes perfectly with his Sabay Sabay- on sauce Save the egg whites left from making this dessert and bake balee an angel food cake If It you cover them and store them In the r refrigerator you oU can keep them several days S Si Sarin arin One cake calc compressed yeast east 1 cups milk 1 ll 1 cups bread flour 8 3 cup 6 tablespoons melted buttel butter butter but but- ter tel U cup granulated sugar 4 teaspoon teaspoon teaspoon tea tea- spoon salt Tt 2 teaspoon vanilla 6 egg yolks U cup finely chopped amends al almond almonds al- al mends monds 2 cups bread flour Scald milk and cool to lukewarm lukewarm lukewarm luke luke- warm temperature Soften yeast east cake in milk Add tho the first amount of or flour slowly and beat bent until smooth Cover closely and let stand in warm place for fifteen minutes Add rest of the Ingredients and beat well Again cover and stand in a acot cot cozy place and let rise until double in hi volume Now beat for about five minutes and then turn into two nine-inch nine ring molds that have been well buttered Let rise again until double in volume Bake for twenty minutes at tOO degrees F. F hot oven onto a warm plate and serve immediately with sauce Serves 12 to 16 persons For six or eight persons use half halt the amount of each ingredient Sauco Sauce Eight egg yolks 3 2 cup sugar I 1 vr 4 WA v 1 i i J oJ Yz 2 w 1 I S 'S ft St S 'S t iii c I S varin with Sab yon Sauce Sauco is h a delicacy featuring sponge cake and arid a delicious rum-flavored rum egg concoction U cup butter 11 cup rum Beat yolks until thick and lemon colored turn into top of double boiler add sugar and cook over hot water ater stirring constantly until mixture mixture mixture mix mix- ture begins to stick to the sides of ot the pan Remove from heat add butter butter butter but but- ter and rum and beat until well blended Sufficient for Cor 12 to 16 Sava Sava- rin servings This dessert is fine to serve with witha a buffet meal of ot cold cuts and sal sal- sai- sai ads You can have the ready v tl to put in the oven to bake while the supper is being served The The- sauce will keep perfectly if it made and kept warm over warm water while the thc cake is baking