Coffee-walnut Hot Milk Sponge

Though I am more of a Tea person than a coffee one, I do enjoy a good cup of coffee every now and then. It really gives you the much required kick when you are ready to throw in the towel....e.g. getting your hyperactive toddler to sleep. Those are the times I wish I could make my coffee with Red Bull instead of water...and give some tranquilizers to my kid, so that our energies balance out and we both can catch some zzzzzs....ohhh so much for the wishful thinking!!!!! (Disclaimer for the child welfare deptt: No kids were harmed/ actually given tranquilizers during the writing of this post).

Nevertheless, this is one such cake that will please any kind of person ....tea/coffee...any....trust me!!

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LIGHT AND MOIST DEVIL'S FOOD CAKE

This Sunday, I was taking stock of my posts uptil now.....and suddenly it hit me, that I don't have any post on "chocolate cake"!! Now, THAT, is an utterly shameful moment for a chocoholic like me! You know, I am that kind of a person whom you can wake up at 2:00 a.m. (not 12:00, as I usually sleep at 12...;)....lols), serve me chocolate, and I'll forgive you for the sin you've committed in waking me up!  
Anyways.....after this moment of realization, I was devastated and depressed. Now, there is no better a cure for depression, than "chocolate"!.....even if the depression springs from chocolate itself! And so I went about my task of preparing a chocolate treat for me and my blog baby.....

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Classic Tea Cake

Before marriage, I used to ogle at all the recipe cards and pics my mom kept in her Recipes folder, hoping to replicate them someday in my own kitchen. Last week she was visiting me. I asked her to bring it along, so I could try some of those mouth-watering treats!
This is one such recipe that she used to whip up in a jiffy, and I had my eye on it since long! I don't remember (and neither does my mom!), the exact source of this recipe.....but, whatever! I thank God and my mom for it! It is such a forgiving and no-fail recipe, that I kicked myself for not having included it in my folder long ago. I tweaked the method a bit (just to experiment) and the results confirmed my theory, that if you want a tender, moist and light cake, with less butter, use either the reverse creaming method, or the egg-separation method. But since I'm not yet an expert in whipping my egg-whites to stiff peaks, I prefer the easier and less time-taking method of "reverse-creaming".  

I think the crumbs tell their story themselves....no need for me to brag!!

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