Antoinette's Page

Vol. 3, No.34, Monday, December 10th, 2012  

CUCINA D’ANTOINETTA*/ANTOINETTE’S KITCHEN*

“the art of food, wine, family & more*”

By Antoinette La Posta

TITLE: “I GIVE YOU MY DELICIOUS “PANE DI SPAGNA*” (Sponge Cake*)”

INTRODUCTION

Psst … I am going to share with you a family recipe passed on through three generations: from my Grandmother to her daughter – my Mother who in turn, passed it onto me. It’s a special recipe – everybody in the family makes it. Oh Momma Mia …it’s a lot of work – it takes a lot of preparation. She made it only for VERY special occasions like Mothers’ Day, Easter or Christmas. And since the holidays are only weeks away, I thought it the right time to publish this post.

ANTONIETTA: MY LIFE & TIMES*

In the weeks just before my Mother passed away, I spent a day with her … completely unplanned as the care giver was off and I didn’t go to work. I realized then that it might be one of the last opportunities to spend quality time together. We watched some programs on Italian TV. The conversation was deep. I felt very connected. It was the day that she gave me her recipe book – it was a prized possession.  It was as if she knew that it was time to pass onto me the family traditions. It was a special moment in my life. I will always treasure this time. The thought of this cake evokes loving memories of my Mom.

Of all her recipes, I asked for this one in particular. I asked her to explain it to me. I wanted to write it down in my handwriting. It was so special … she knew it by heart. She recited the directions … I scribbled it down on a sheet of paper from a notebook now torn out and yellowed. Now, that`s a bit of La Posta family history.

SAVORY INGREDIENTS PLUS*

HANDY APPLIANCES, UTENSILS, GADGETS, ETC.*

• Bowl – I use a standard bowl.
• Regular baking pan I use a standard pan of about 10″. I prefer it because the cake is a big cake.
• Cake mixer – I need a good mixer. Personally, I use one of high quality. 

Antonietta’s Recipe of the Month – “PANE DI SPAGNA* ”

SPECIFICATIONS – Ingredients:

Cake

• 10 eggs
• 10 tablespoons of flour
• 10 tablespoons of sugar
• 4 teaspoons of Magic brand baking powder
• ½ teaspoon cream of tartar

Icing

• 3 tablespoons of sugar
• 24 (3 x 8) ounces of milk
• 1 lemon peel  
• 3 teaspoons of cocoa
• whip cream

DIRECTIONS

Cake

1. Take 10 eggs and separate the yokes and whites
2. Mix egg whites (while using cake mixer) until fluffy
3. Mix egg yokes and sugar and egg whites together
4. Add Magic brand baking powder
5. Add ½ teaspoon cream of tartar
6. Bake in oven at 350 degrees for 30 minutes or until done.

Icing

Lemon cream

7. Grate 1 lemon peel in pan

8. Pour 24 (3 x 8) ounces of milk into the pan

9. Add 3 tablespoons of sugar and also the grated lemon peel  

10. Cook on stove burner – low heat for approximately 10 minutes – this is your lemon cream

Cocoa cream

11. Take ½ of lemon cream mix and pour it into bowl

12. Add 3 teaspoons of cocoa 

13. Mix and set aside – this is your cocoa cream

 14. Cut cake in two layers – one layer with lemon cream – next layer cocoa cream

15. Cover cake with whip cream, lemon cream or cocoa cream…your choice  

16. Remember the saying: “If I would have known you were coming … I would have baked a cake.” If you know you’re going to have company at your house … why don’t you bake this cake? Indeed, it’s from scratch!

LAST BITE*

I really like this cake. It’s delicious! A friend told me that his children used to call birthday cake “happy” cake. I think in my family, this would be a happy cake. So there you have it … from my family to yours, I give you “PANE DI SPAGNA*” Be happy!

Take this dish out for a spin and tell me if you agree.

And that’s my food favorite for the week, what’s yours? *

ALP

PREVIEW (Tentatively, resceduled for Wednesday, December 12th 2012): SANTA CLAUSE, yesterday, today and tomorrow* 

With Christmas fast approaching, I’m  sure things are nuts at the North Pole. It must be crazy busy! Santa is making his last minute travel arrangements. The sled and reindeer are in the shop, being checked out by the maintenance team. I’m thinking about Santa since I’m putting up holiday decorations. I got to thinking about the origin and history of the Santa and reindeer character folklore. Why don’t you come by … you just might get into the spirit of the season. (Editor’s Note: This is another in the continuing series on holidays and special dates.)

PREVIEW (now tentatively re-scheduled for early January 2013): I was at the gym awhile back and a fellow was explaining to a young woman (a newbee at weights and workout machines) that discipline was essential if you want to get fit and in shape. It got me to thinking about (self-) discipline to being the key to success whatever the pursuit. That week, I will upload a post on  discipline … as long as I stay disciplined enogh to write it! Please come by to see if I managed to do it!

P.S. Wowee …Wowee Shop Valente is finally open; and my new line of Antoinette La Posta* brand of clothing is now available. There is still much more to come to the Save and Read* Web site. Watch for it!

 P.P.S. #1 I have a TWITTER page. Consider becoming a follower? Visit www.twitter.com –   saveandread
P.P.S. #2 I also have a FACEBOOK page. Consider becoming a friend? Visit: www.facebook.com – Alp Save Andread – please check it out.
P.P.S. #3 I am on Linkedin. Consider becoming a connection? Visit  www.linkedin.com – Antoinette La Posta
CREDITS

-Web Tech:  richmediasound.com

The above is a new media production of Valente under its “United Author*” program.
*TM/© 2012 Practitioners’ Press Inc. – All Rights Reserved.
===============================================================

This entry was posted on Monday, December 10th, 2012 at 12:26 pm and is filed under Kitchen, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.