Rum Sponges Recipe
Ingredients
| Water | 1 1/2 Cup (16 tbs) | |
| Peanut oil | 1/4 Cup (16 tbs) | |
| Peel of 1/2 lemon | ||
| Unsifted flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Eggs | 4 standard | |
| Peanut oil | ||
| Sugar | 1 Cup (16 tbs) | |
| Light rum | 1/2 Cup (16 tbs) | |
Directions
Bring 1 cup water, 1/4 cup peanut oil, and lemon peel to boil.
Stir in flour and salt all at once; beat vigorously until mixture leaves sides of pan.
Remove from heat.
Add eggs one at a time; beat well after each addition.
Beat until mixture is smooth.
Drop by teaspoonfuls into deep hot (375 °F) peanut oil.
Fry until golden brown, about 4 minutes; turn often.
Drain on paper towels.
Meanwhile heat sugar, rum and 1 cup water to full boil; cool slightly.
Stir in flour and salt all at once; beat vigorously until mixture leaves sides of pan.
Remove from heat.
Add eggs one at a time; beat well after each addition.
Beat until mixture is smooth.
Drop by teaspoonfuls into deep hot (375 °F) peanut oil.
Fry until golden brown, about 4 minutes; turn often.
Drain on paper towels.
Meanwhile heat sugar, rum and 1 cup water to full boil; cool slightly.
Chef
