1-1/2 cups sifted all-purpose flour
10 egg yolks
10 egg whites
6 oz. granulated sugar
3 to 4 tablespoons hot water
peel and juice of one large lemon
5 to 6 tablespoons apricot jam for spreading
cup strong dark tea
cup granulated sugar
cup softened chocolate
of one large orange
Pink Icing Ingredients:
cups sifted icing sugar
NOTE: It is impossible to give
exact quantities for this type of icing because every sugar is
2 tablespoons hot water
3 drops pink food color
egg yolks with 4 oz. (120
g) sugar, than gradually add spoon by spoon hot water and mix until
is thick and lemon-colored. Add peel and juice of one large lemon and
egg whites with 2 oz. (60g)
sugar until stiff peaks form.
oven to 350º F (180º C).
add sifted flour and
beaten egg whites into egg yolk mixture.
mixture in two greased and
floured 9-inch round cake molds.
30 to 35 minutes or until
toothpick comes out clean when inserted.
2 to 3 minutes, than remove
from molds and cool to room temperature.
each cake into 3 equal layers.
layers of one cake with
warm apricot jam, and set aside.
To Prepare Punch
To Prepare Pink Icing:
layers of second cake into
small cubes and put into large bowl.
tea, rum and sugar in a
sauce pan and bring to boil. Pour over the cake cubes.
jam, almond extract, softened
chocolate, vanilla sugar and orange juice and mix well.
filling between layers
and press down lightly each layer.
cake with some big heavy
pan or wood and leave for two hours.
pink icing and spread
over the cake.
a very little water into
sifted icing sugar, add food color and rum, than add more liquid or
to obtain a smooth thick paste.
icing over the cake and
leave to dry.
cake next day.
one of the chief forms of carbohydrates, is found
the vegetable kingdom. It is present in large quantities in the grains
and in potatoes; in fact, nearly all vegetables contain large or small
amounts of it. It is stored in the plant in the form of granules that
lie within the plant cells.
Pure starch is a white, tasteless and odorless powder that is insoluble
in cold water or alcohol. It consists of two types of molecules: the
linear and helical amylose and the branched amylopectin.
Depending on the plant, starch generally contains 20 to 25% amylose and
75 to 80% amylopectin.
Wheat starch paste was used by Egyptians to stiffen cloth and during
weaving linen and possibly to glue papyrus.
Romans used starch also in cosmetic creams, to powder the hair and to
Persians and Indians used starch to make dishes similar to
gothumai wheat halva.
In China, with the invention of paper, rice starch was used as a
surface treatment of the paper.
Digestive enzymes have problems
digesting crystalline structures. Raw starch will digest poorly in the
duodenum and small intestine, while bacterial degradation will take
place mainly in the colon. Resistant starch is starch that escapes
digestion in the small intestine of healthy individuals. In order to
increase the digestibility, starch is cooked. Hence, before humans
started using fire, eating grains was not a very useful way to get
Cooking applied to starch changes it into a form that is digestible.
Moist heat cooks the granules until they expand and burst and thus
thicken the mass.
Dry heat changes starch first into a soluble form and
finally into what is called dextrine, this being the
in the changing of starch into sugar.
A modified food starch is a starch that has been chemically modified,
allowing the starch for example to function properly under conditions
of high heat and/or shear, frequently encountered during processing, or
conditions during storage, such as cooling.
When a starch is pre-cooked, it can then be used to thicken instantly
in cold water. This is referred to as a pregelatinized starch.
Otherwise starch requires heat to thicken, or "gelatinize". The actual
temperature depends on the type of starch.