"Rona Y." wrote:
>
> Arri London wrote:
> >
> >
> > This is a simple recipe from 'La Cuisine Familiale Francaise'
> >
> > Baba au Rhum
> >
> >
> > 150 g flour
> > 2 eggs separated
> > 1 packet yeast (or 2 tsp yeast)
> > 100 g powdered or superfine sugar
> > 100 g butter softened
> > 1/2 cup milk
> >
> <snip>
>
> Could you tell me how large a baba mould one should use? I love baba au
> rhum. Luckily, in Japan one can get very good savarin but I'd like to give
> making my own a try. Gotta get me some superfine sugar, though!
>
> rona

I have no idea :P We only have one baba mould. You could try several
smaller mould; the shape isn't really relevant (heresy heresy).

For superfine sugar just take ordinary sugar and run it in the food
processer or coffee grinder. Or else just beat the mix longer.