Italian · Dessert
Layered Rum Sponge Cake
A delicate Italian whisked sponge split into two layers, soaked generously with a dark rum syrup, and filled and topped with lightly sweetened whipped mascarpone cream, finished with a dusting of cocoa powder.
$1
30 minsPrep
19 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
361Calories
6.3gProtein
17.7gFat
40.9gCarbs
27.8gSugar
1gFiber
54mgSodium
143mgChol
10.4gSat Fat
119mgPotassium
47mgCalcium
1.5mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
2.7gAlcohol
Goes well with
Espresso with Steamed Milk
local
Marsala Wine
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk egg yolks with half the sugar until pale and thick, then fold in the sifted cake flour and vanilla extract.
2
In a clean bowl, whip the egg whites to soft peaks, gradually adding the remaining sugar until glossy stiff peaks form.
3
Fold the whipped whites into the yolk batter in three additions, keeping as much air as possible.
4
Pour into a greased and lined 10cm round cake tin and bake at 180C for 18-20 minutes until springy and golden.
5
Cool the sponge fully on a wire rack, then slice horizontally into two even layers.
6
Warm the water and 15g sugar until dissolved, remove from heat and stir in the dark rum to make the soaking syrup.
7
Brush both cut sides of the sponge generously with the rum syrup until well absorbed.
8
Whip the mascarpone, heavy cream and remaining sugar together until thick and holding soft peaks.
9
Spread half the mascarpone cream over the bottom layer, stack the second sponge layer on top, then spread the rest over the top.
10
Dust with cocoa powder just before serving and chill briefly to firm the cream.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Egg, separated
- 30g30g Sugar White
- 30g30g Cake Flour, sifted
- 2g2g Vanilla Extract
- 18g18g Water
- 15g15g Sugar White, dissolved into syrup, 1
- 14g14g Dark Rum, soaking syrup, 1, 55% alcohol retained
- 45g45g Mascarpone, whipped, 1
- 20g20g Heavy Cream, whipped to soft peaks, 1
- 8g8g Sugar White, 1
- 4g4g Cocoa Powder, dusted, 1
