Sunday Slow Bakers #4 – Grappa-soaked Mini Sponge Cakes
It is time for Sunday Slow Bakers. We are a group of bakers from Slow Travel who are baking and blogging together each Sunday. The group was organized by Krista and this is our fourth bake.
This week’s selection is Grappa-soaked Mini Sponge Cakes from Dolce Italiano by Gina de Palma. This recipe had a couple of different challenges. First, I didn’t have a mini-bundt cakes pan. I don’t even have a bundt cake pan. I thought I would use a regular tube pan and then I remembered that I have a savarin ring pan. I thought that might be better than a regular tube pan.
Next challenge was to find grappa. I had found some locally produced grappa from Clear Creek in Oregon. But no luck today. So I ended up with some grape brandy from Bulgaria!
The recipe went together smoothly. I have not had too good of luck making sponge cakes. First you create a simple syrup of water, grappa and sugar. Sift together the dry ingredients.
Next separate 8 eggs. Beat the eggs yolks with sugar and honey until double in size. Add the flavoring (more grappa!) and melted butter.
Fold in the dry ingredients. Beat the egg whites until soft folds. Pour into pans and bake for 20-25 minutes at 350 degrees.
Cool cake for 5 minutes and then remove from pan. Brush with the grappa syrup.
Serve with berries and whipped cream.
O.k., that looks DELICIOUS!
I love the way you took photos of all the steps. How did the Bulgarian brandy version taste? All I need is strawberries and you sold me. YUM!!
It was pretty bland and didn’t add anything to the cake other than a slight alcohol taste. I don’t think it was a strong or as high in alcohol as some of the grappas that I have had. Next time I think I’ll try some of the other liquors used by other Slow Bakers such as rum, lemoncello or contreau.
It is a mild flavor, the cake, but it makes a wonderful base for strawberries and whipped cream – maybe touch of almond to the cake batter?
Thanks for your picture help.