It's raining outside and it sounds so wonderful, like a mix of cymbals played softly with those brushy type things and tapping a dry bamboo stick. I thought it might be hail, but I can't see any bouncing and I can't put my hand out the window because the screens don't come off easily. Hot milk sponge cake is in the oven for guests coming tomorrow. The sweet cake smell mixing with the smell of fresh rain probably wouldn't sell well as a candle scent, but it sure is nice.
I'm excited about the idea of going to bed with an extra blanket and opening the window so I can listen to the rain as I go to sleep.
Here's the recipe, for Jenni:
Hot Milk Sponge Cake
(From the More-with-Less Cookbook, a great cookbook for people who don't live in a place where you can run to the store for a box of gelatin or a package of cream cheese. This cookbook uses simple ingredients that can be found in most places. It was first introduced to me in Romania by the Richardsons.)
Preheat oven to 325 (F) or 165 (C).
Beat 2 eggs
Add 1 cup sugar and 1 tsp. vanilla
Combine separately (or if you're lazy like me, in the same bowl)
1 cup flour, 1 tsp. baking powder, 1/4 tsp. salt and fold into egg mixture.
Bring to boil in small saucepan:
1/2 cup milk and 1 tsp. margarine.
Add slowly to batter, stirring gently.
Pour into greased and floured 7x12 or 9x9 inch pan.
Bake 30-35 minutes.
The cookbook recommends this topping, and I do too:
Coconut Topping (use only half of this recipe for the cake above)
1/2 cup brown sugar
1/3 cup margarine
1/4 cup cream or milk
1/2 cup chopped nuts
1 cup coconut
Combine and spread on cake when partially cool. Broil 2-4 minutes until brown.