Spanish · Dessert
Rum-Soaked Sponge Cake
A classic Spanish-style rum-soaked sponge: a light, airy biscuit base is baked plain, then drenched in a warm dark rum syrup until deeply moist, and finished with a cloud of lightly sweetened whipped cream and a dusting of cinnamon.
$1
25 minsPrep
22 minsCook
62 minsTotal
MediumLevel
Nutrition per serving
398Calories
5.7gProtein
15.9gFat
56.4gCarbs
40.1gSugar
0.6gFiber
351mgSodium
142mgChol
9gSat Fat
81mgPotassium
43mgCalcium
1.5mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
1.3gAlcohol
Goes well with
Moscato d'Asti
local
Horchata de Chufa
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 180°C (350°F) and butter and line a 10cm / 4 inch round cake tin.
2
Whisk the egg yolks with 25g of the sugar until pale and thick, then stir in the vanilla extract.
3
In a separate clean bowl, whisk the egg whites with the salt to soft peaks, then gradually add the remaining 20g sugar and whip to stiff, glossy peaks.
4
Sift the cake flour and baking powder together, then fold into the yolk mixture in two additions, alternating with a third of the whipped whites to loosen the batter.
5
Gently fold in the remaining egg whites in two batches, keeping as much air in the batter as possible.
6
Pour the batter into the prepared tin and bake for 20-22 minutes until springy to the touch and a skewer comes out clean.
7
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
8
Meanwhile, warm the water and 25g sugar in a small pan until dissolved, remove from heat and stir in the dark rum to make the soaking syrup.
9
Once the sponge is fully cool, slice it horizontally if desired and spoon the rum syrup evenly over the cut surfaces and top, letting it soak in fully.
10
Whip the cream with the 8g sugar to soft peaks and spread or pipe over the soaked sponge just before serving.
11
Dust with a little ground cinnamon and slice into portions to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 56g56g Egg, separated
- 45g45g Sugar White
- 40g40g Cake Flour, sifted
- 2g2g Baking Powder
- 3g3g Vanilla Extract
- 1g1g Salt
- 30g30g Water
- 25g25g Sugar White, dissolved into syrup
- 22g22g Dark Rum, stirred into warm syrup, partial_absorption, , dairy_liquids, 45% alcohol retained
- 55g55g Heavy Cream, whipped to soft peaks, 1
- 8g8g Sugar White, 1
- 1g1g Cinnamon Ground, dusted, 1
