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Rum Frosted Sponge Cake

Gadget.Cook's picture
  Sifted cake flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 6 , separated
  Cream of tartar 1⁄2 Teaspoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Lemon extract 1 Teaspoon
  Vanilla 1 Teaspoon
  Rum frosting 1⁄4 Cup (4 tbs)

Preheat oven to 375°.
Combine flour, baking powder, salt and 1 cup of the sugar; sift into mixing bowl.
Beat egg whites and cream of tartar in another mixing bowl 1 1/2 minutes or until soft peaks form.
Slowly add remaining sugar and beat until stiff and glossy.
Combine egg yolks, water, lemon extract and vanilla; add to flour mixture.
Fold into beaten egg whites.
Pour batter into ungreased pan.
Bake 40 minutes.
Let cake hang upside down in pan on narrow-necked bottle until thoroughly cool.
Remove from pan.
Frost top and sides of cake with Rum Frosting.
Cut into wedges with electric knife and serve.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2464 Calories from Fat 327

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 9.9 g49.3%

Trans Fat 0 g

Cholesterol 1282.3 mg427.4%

Sodium 1824.5 mg76%

Total Carbohydrates 460 g153.4%

Dietary Fiber 3.2 g12.8%

Sugars 305.2 g

Protein 54 g107.7%

Vitamin A 29.2% Vitamin C

Calcium 56% Iron 111.6%

*Based on a 2000 Calorie diet

Rum Frosted Sponge Cake Recipe