Page:The Boston cooking-school cook book (1910).djvu/455

 Baba Cakes with Apricots

1-1/2 cups flour 1 yeast cake dissolved in 1/2 cup lukewarm water 2/3 cup butter 4 eggs 1/2 cup sugar 1/4 teaspoon salt

Make sponge of one-half cup flour and dissolved yeast cake; cover and let rise. Mix remaining flour with butter, two eggs, sugar, and salt. Beat thoroughly, and add, while beating, remaining eggs, one at a time, then beat until mixture is perfectly smooth. As soon as sponge has doubled its bulk, combine mixtures, beat thoroughly, and half fill buttered individual tins. Let rise, and bake in a moderate oven. Remove from tins, cut a circular piece from top of each, and scoop out a small quantity of the inside. Fill centres thus made with Apricot Marmalade, replace circular pieces, and serve with Wine Sauce (see p. 409).