Thursday, 26 March 2009

Easter in Romania

This is a sponge cake recipe for Easter in Transilvania, Romania.

Ingredients for dough:

1 kg flour, 4 spoon races (14 g) yeast "fast rise" or 5 races spoon (17 g) dry yeast or 45 g of fresh yeast, 300 g sugar, peel from half a lemon, 5 yolks, 2 yellow white, 400 ml cold milk, 1 / 4 spoon of rum essence, 1/2-1 spoon of vanilla essence, 200-250 g margarine.

Ingredients for filling: 100 g milled nuts, 2 spoon races (10 g) cocoa (optional), poppy 100 g, 100 ml milk, 8 tablespoons sugar, yellow white.


  1. great recipe. How long do you cook it in the oven and at what temperature ?

    MrW - St Lukes School - England

  2. Cook at low fire for one hour. The avon must be worm when you put the sponge cake inside. When is ripe, the sponge cake detached the walls of the trays.
    For aroma you can put lemon peel or rom. Is very, very good!

  3. Alex will you upload your recipe here ? Go to the link

    follow the instructions.
    Then e mail to tell me you have done it.

  4. Reece Trustram19 May 2009 at 14:20

    Awsome! Sponge cakes are very smashing indeed!

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