ROD RECIPES 08/23/2008 National Sponge Cake Day Rum-Soaked Sponge Cake with
Tropical Fruit
Sponge Cake
Sponge cake is a cake based on flour (usually wheat flour), sugar, and eggs,
sometimes leavened with baking powder, that derives its structure from an egg
foam into which the other ingredients are folded. The sponge cake is thought to
be one of the first of the non-yeasted cakes, and though it does not appear in
Hannah Glasse's The Art of Cookery in the late 18th century, it is found in
Lydia Maria Child's The American Frugal Housewife, indicating that sponge cakes
had been established in at least some Anglophone countries by the early 19th
century.
Variations on the theme of a cake lifted, partially or wholly, by trapped air
in the batter exist in most places where European patisserie has spread,
including the French Génoise, the Anglo-Jewish plava and the
possibly-ancestral Italian/Sephardic Jewish pan di Spagna (Spanish bread ,
from the Ladino pan d'Espanya. Derivatives of the basic sponge cake idea
include the American chiffon cake and the Latin American Tres leches cake.
source is wikipedia
Rum-Soaked Sponge Cake with Tropical Fruit
Cake:
Cooking spray
1 cup all-purpose flour
1/4 teaspoon vanilla extract
Dash of salt
4 large eggs
1/2 cup sugar
1/4 cup dark rum
1 (14-ounce) can fat-free sweetened condensed milk
1 (5-ounce) can evaporated fat-free milk
Fruit:
1 cup cubed pineapple
1 cup cubed peeled kiwifruit
1 cup cubed peeled ripe mango
1 tablespoon sugar
Custard:
1/4 cup egg substitute
2 tablespoons sugar
1 tablespoon cornstarch
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
Preheat oven to 375°.
To prepare cake, coat a 9-inch round cake pan with cooking spray. Line bottom
of pan with wax paper; coat wax paper with cooking spray. Set pan aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Place 1/4
teaspoon vanilla, salt, and eggs in a large bowl; beat with a mixer at high
speed 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale
(about 3 minutes). Sift flour over egg mixture, 1/4 cup at a time; fold in.
Scrape batter into prepared pan. Bake at 375° for 20 minutes or until the cake
springs back when touched lightly in center. Cool cake in pan on wire rack.
Combine the rum, condensed milk, and evaporated milk in a small saucepan over
medium-high heat. Bring to a boil, stirring constantly. Remove from heat; cool
to room temperature. Pierce top of entire cake with a skewer. Pour rum mixture
evenly over top of cake in two batches, beginning at outer edge and working
inward. Cool to room temperature. Cover and refrigerate overnight. Run a knife
or spatula around outside edge of cake. Place a serving plate upside down on
top of cake; invert onto plate.
To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon
sugar. Cover and refrigerate overnight.
To prepare custard, place egg substitute in a bowl, and set aside. Combine 2
tablespoons sugar and cornstarch in a small saucepan. Gradually add 1/2 cup
fat-free milk, stirring with a whisk until blended. Bring to a boil over medium
heat; cook 1 minute, stirring constantly. Remove from heat; gradually stir
one-fourth of hot-milk mixture into egg substitute. Add to the remaining
hot-milk mixture, stirring constantly. Cook over medium heat 1 minute or until
thick. Remove from heat. Spoon custard into a bowl, and place bowl in a large
ice-filled bowl for 10 minutes or until custard comes to room temperature,
stirring occasionally. Remove bowl from ice. Stir in 1/4 teaspoon vanilla;
spread custard over cake. Serve with fruit mixture.
Yield
12 servings (serving size: 1 cake slice and about 1/4 cup fruit mixture)
Nutritional Information
CALORIES 255(8% from fat); FAT 2.2g (sat 0.6g,mono 0.7g,poly 0.4g); IRON 1mg;
CHOLESTEROL 74mg; CALCIUM 158mg; CARBOHYDRATE 48.2g; SODIUM 98mg; PROTEIN 8.2g;
FIBER 1.2g
source is myrecipes.com
God Bless
Marla
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