sponge recipe
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So, when do you add the "baby"?
I agree when to add the baby (gift) to the baking of the King Cake
Hi, Candy. You will see in the fourth paragraph in the dough instructions where/when to add the baby.
What do you do with the sponge? The way I'm reading this, you mix it up and set it aside and ... then what? The dough is well covered, but I have no idea what to do with the sponge.
a large bowl combine 1-1/2 cups flour, sugar, orange zest, and salt. Add the sponge, eggs, almond extract, brandy, and butter pieces. Beat for 2 minutes, or until smooth. Add remaining flour, 1/2 cup at a time, stirring with a wooden spoon or plastic spatula until soft dough that pulls away from the side of the bowl forms.
Hi, Rowan. You will see in the second sentence of directions for dough that you are going to add the sponge to it.
I live in France. We have king cakes in France however they do not have this green, yellow and purple frosting. They are made with an almond filling in the center of them and are better tasting than a cake like this. They do offer a cake with dried fruit on with colors in green and red during this time too however it is not as good tasting as the one made with the almond filling. Only the ones made with almond filling have a small ceramic piece inside of them. They are not available in February. Only in January. My previous husband was Portuguese and they made a bread which was fried and rolled in powder sugar the day before Ash Wednesday and had no colors on it. I think each culture has their take on these traditions of cakes.
Now that’s a cake fit for royalty! Thanks for sharing your story and knowledge. Long live cake!
I was born in New Orleans sixty years ago and have never seen or heard of a King Cake like the one in this recipe! It sounds HORRIBLE!!! So wrong! Who made this up and why?
Hey, Gordon, Where y’at? I know what it means to miss New Orleans, having lived there for several years, in several neighborhoods, in the 1980s. Since leaving I had seen recipes for and made several king cakes; I can not recall where this recipe came from, but it was one of the best: good tasting and not as difficult as it might appear, being a yeast dough with lengthy instructions. It was meant to evoke the spirit of the season, not ignite a flambeau. Laissez les bon temps roulez, eh?