Recipe

Italian Rum Sponge Cake With Variations Recipe

	Recipediva / All my dishes 2 years, 3 months ago My family loves italian rum cake. This is a basic recipe, but you can do many variations on it. I make vanilla pudding and chocolate pudding. I coat the cake layers with rum flavored simple syrup. Heck use plain rum if you so please. You can put... More Prep:60m Cook:15m Servings:8	Recipediva
	big creamy yummy italian sponge cake

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Ingredients

Cake:

6 lg eggs, room temp.

6 rounded Tbsp. sugar

6 rounded Tbsp. flour

1 tsp. baking powder

1 tsp. vanilla extract

Cream Filling:

1 Qt. warm milk

2 whole eggs, beaten,

1 tsp. vanilla

1 cup flour

2 cups sugar

Whipped Cream Frosting:

1 1/2 pints whipping cream

3 Tlbs. confectioners sugar

Directions

Directions:

Cake:

In a mixer, beat eggs and 1 tablespoon of sugar at a time for about 15 minutes or until mixture becomes very thick and glossy.

Put flour and baking powder into a hand sifter. Sift flour into eggs, using a slotted spoon to fold in flour very gently. DO NOT MIX OR STIR. Pour batter into a lightly greased and floured 10"round cake pan at least 3" deep. Shake pan slightly to even batter out. Bake in a preheated 325 degree oven for 15-20 minutes until light golden color and edges leave pan. Invert cake onto a rack and let cool. Remove gently from pan. Cut cake into thirds or in half a sharp knife.

Cream Filling:

Mix flour and sugar. Slowly stir in milk and cook in a double boiler 15 minutes or until thick. Add a little hot mixture to eggs. Stir into remaining hot mixture. Continue cooking 3 minutes; add vanilla and cool.

(To make chocolate cream, add 1/2 cup cocoa to flour and sugar blending well before the milk is added).

Frosting:

Pour heavy cream into a cold mixing bowl. Add powdered sugar and whip until thick enough to frost the cake. Don't over beat.

Notes:

For a variation you can: Make cream filled cake layer with sliced sugared strawberries, then decorated the top with whole strawberries, Yum!. My family prefers one layer chocolate and one vanilla and then frosted all over with whipped cream. The cake tastes better and serves easier if made early in the day and has time to moisten. This cake can be made ahead and frozen. Fill layers with cream then wrap in Saran Wrap. Frost with whipped cream 3-4 hours before serving.

The recipe does not mention liquor. If you want to experiment, why not use Rose Levy Beranbaum's syrup (from her Cake Bible): Dissolve 6 Tablespoons sugar into 2/3 cups boiling water. Remove from heat. Stir in liquor of choice. Add enough water to make sure this all equals 1 cup. I don't add the extra water. I use the pure sugar syrup and liquor. Drizzle the syrup over the cake layers

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