Ingredients: |
Ingredients:
FOR SPONGE CAKE:
5 Egg Yolks
1 Tbsp. Lemon Juice
1 tsp. Vanilla Extract
1 1/2 C. White Sugar, divided
5 Egg Whites
1 1/4 C. Flour, sifted
PASTICCIERA CREAM (VANILLA & CHOCOLATE)
3 Tbsp. Sugar
3 Tbsp. Flour
3 Egg Yolks
1/2 tsp. Vanilla Extract
2 C. Milk
1 Tbsp. Butter
2 Heaping Tbsp. Cocoa Powder
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Directions: |
Directions: Preheat oven to 375 degrees.
In a large bowl, whisk together the egg yolks, lemon juice, vanilla, and 1 C. of sugar until a light lemony color.
In a stand mixer (or another bowl using a hand mixer), whip the egg whites until soft peaks start to form.
Blend in the remaining sugar to the egg whites and whip again until stiff.
Gently fold about 1/2 cup of the egg white mixture into the egg yolks. Layer the remaining egg whites on top of the yolks. Sift the flour on top of everything else.
Fold in the flour until the batter is smooth and no veins of flour remain. During the mixing process you want to keep the eggs light and fluffy- this is what keeps the sponge cake airy.
Pour into 9" round cake pan. Grease and floured very well.
Bake for 15-30 minutes until golden brown on top and a toothpick inserted in the middle comes out clean.
Remove from oven and cool completely on a baking rack.
Cooled Cake
1/4 C. Dark Rum
Vanilla Custard
Chocolate Custard
Whipped Cream
Toasted Sliced Almonds
Strawberries or Cherries (optional)
Using a long, serrated blade, slice the sponge cake into 3 layers. (That's 2 cuts for those like me who have to think hard about simple math!)
On the cut sides of cake, brush on the rum, allowing it to soak in.
On the bottom layer, spread the chocolate custard evenly.
Place the middle layer on top of the chocolate custard.
On the middle layer, spread the vanilla custard evenly. If desired, layer on any berries if desired. I like the sliced strawberries from the frozen section in the grocery stores.
Put on the top layer of the cake.
Frost the edges of the cake. Press the toasted almond slices into the sides. I kind of lightly threw them on with a cupped hand. Refrigerate immediately so the cake sets up. |
This recipe for Gina's Italian Rum Cake is from