Sponge Waffle Recipe

I always like to make a big batch of these at a time because they are somewhat complicated to make, so it's a good idea to make some and store some.  The ones you're going to eat right away, you can make American or Belgian thickness, but for freezer storage, American is best.

Sponge Waffles (the BIG batch)
Feeds 12

You will need:

• A waffle iron (American or Belgian style)
• 1 kilo flour
• 2 tsp baking soda (also called drinking soda or sodium bicarbonate)
• 2 tsp salt
• 1 dozen eggs, separated, whites from yolks
• 1 cup vegetable oil
• 3/4 litre of milk
• 2 tsp vanilla extract
• (optional) 1/4 tsp almond extract

1. Put the dry ingredients (flour, baking soda, and salt) in a very large bowl, and stir together thoroughly.
2. In a separate bowl, mix the egg yolks and oil with an electic mixer or wire whisk.
3. Add the egg and oil mixture to the flour mixture, and smash together coarsley.
4. Add the milk, and mix until a very thick batter is formed, but there are no dry areas left.
5. Clean your mixer or whisk, and yet another bowl, beat the egg whites until they form stiff peaks.
6. Preheat your waffle iron to medium.
7. Pour the egg whites into the the batter, and fold together until there are no lumps.
8. Add the vanilla extract (and the almond extract, if you choose) and fold this in until it is well distributed.
9. Brush your waffle iron with a little vegetable oil.
10. Using a cup or ladle, pour the batter into the waffle iron as directed.  If it doesn't spread out all over, it's okay, because these will puff  as they are cooked, because of the eggs and baking soda.
11. Close the waffle iron down well onto the batter, and cook until they are golden.  This usually takes 2 to 3 minutes.
12. Serve while warm, or let cool on a cloth covered plate, and freeze them in a container or bags.  They can be put in the toaster or oven to reheat.

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