French · Dessert
Rum-Soaked Sponge Cakes
A featherlight French genoise sponge, whisked to a ribbon with no added butter, soaked in a measured rum syrup and layered with fresh raspberries and a dusting of cocoa — built to taste indulgent while staying genuinely light.
$1
20 minsPrep
17 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
220Calories
5.9gProtein
3.3gFat
39.7gCarbs
22.7gSugar
2.7gFiber
150mgSodium
102mgChol
1.1gSat Fat
137mgPotassium
38mgCalcium
1.8mgIron
0.3mcgVitamin B12
6mgVitamin C
0gPolyol
0gAllulose
2.2gAlcohol
Goes well with
Darjeeling Tea
local
Rhum Agricole
international
vegetarian
sweet-spot
Instructions
1
Heat the oven to 180C (350F) and butter-line a 10cm/4 inch round cake tin, dusting lightly with flour.
2
Whisk the egg and 28g sugar together with a hand mixer for 4-5 minutes until pale, tripled in volume and thick enough to leave a ribbon trail.
3
Sift the cake flour and baking powder over the whisked egg in two additions, folding gently with a spatula to keep as much air in as possible.
4
Warm the skim milk and vanilla extract together until just tepid, then fold through the batter in a thin stream, taking care not to knock out air.
5
Pour the batter into the prepared tin and bake for 16-18 minutes until the sponge is golden, springs back to a light touch, and a skewer comes out clean.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
7
Meanwhile, simmer the water and 14g sugar together for 2 minutes to make a light syrup, then remove from heat and stir in the dark rum.
8
Once the sponge is fully cool, slice it in half horizontally and spoon the warm rum syrup evenly over both cut faces, letting it soak in fully.
9
Sandwich the sponge back together, slice into two portions, and top each with halved raspberries.
10
Dust the plated slices lightly with cocoa powder just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/81 1/8 eggs, whisked (55g)
- 1 oz28g sugar white
- 1.2 oz35g sifted cake flour
- 0.1 oz2g baking powder
- 0.5 oz15g skim milk
- 0.1 oz2g vanilla extract
- 1.1 oz30g simmered with sugar for syrup water
- 0.5 oz14g for soaking syrup sugar white
- 0.6 oz16g stirred into warm syrup off heat dark rum
- 1.6 oz45g halved, folded through at the end raspberry
- 0.2 oz5g dusted on top before serving cocoa powder
