On 10 Aug 2006 17:30:47 -0700, "chembake" > wrote:


>I have given you a recipe that should have sorted your sponge problem
>easily, ......but you choose a different approach...

>
>I realize that you are up to the challenge <Grin> as you don't want an
>easy way out.
>so I will not spoil your fun for both an intellectual and culinary
>adventure..

Actually that's exactly what I want.


>I would suggest that you have to "rediscover the wheel" as you are keen
>in tweaking out your recipe that already caused you problems.

No I'm not really that keen to rediscover the wheel. I was just
looking for some advice from people who know more than I do.

Yes I would love to add another style of cake to my baking bag of
tricks (as I posted), but there is more behind my reason for wanting
to learn this technique than simple pig-headedness. I hadn't planned
on dumping my life story (or a portion thereof) to usenet, but I get
the feeling I might as well...

A friend of mine wants me to give her a few baking tips. Actually she
wants me to come over and teach her a some recipes and techniques. Now
I'm so far from an expert that it's funny, but I am one of the few
people she knows who will try to make a cake without using mix.

To make the challenge that much more *fun* her husband is lactose
intolerant.

Now I know nothing about that condition, and I assume that the tiny
amount of butter in the cake wouldn't bother him, but (and here's the
kicker) she says she wants to bake without having to go out and buy
things that don't normally stock, including butter, milk, sour cream,
etc. (In case you care, they use margarine, and soy milk and other
things I don't keep in my kitchen and have no idea how to use.)

After thinking about her request, I figured I might be able to teach
her how to do a basic pie shell. That's one lesson. I gave it some
more thought, and decided that a sponge-based flan might make for
another lesson two. Of course, I know that can't teach something
unless I know how to do it myself, hence my adventure.

And no, I don't think there is a possibility I can get beyond two
lessons as every one of my standby recipes relies on butter and/or
milk.


>Don't worry
>There is a way out of your predicament . I assure you, as I am familiar
>with these sponges as well but I will not spoon fed you anymore.
>Yes indeed there are many versions of hot water sponges , and as clue,
>google " hot water sponge" and that will provide some ideas how to
>modify your recipes at your own time and initiative.

I realize there is likely to be a large assortment of recipes on the
Internet, but I was hoping to get some sort of personal recommendation
from somebody here. I really hate to waste my time and ingredients on
batch after batch of failed mixes. I also wasn't sure if I should be
expecting something different (in terms of ingredients and ratios and
texture) of a sponge for a flan than I would of a sponge for another
type of cake, and I was hoping for a bit of guidance on that front.
If, however, that is too much trouble, I'll say good-bye and thank-you
for the information you have already provided, and let the group get
back to discussing bread machine techniques.
--Vic