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Chocolate-Rinn Sponge Cake

chef.pierre's picture
Ingredients
  Cake and pastry flour 1 3⁄4 Cup (28 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 4
  White sugar 2 Cup (32 tbs)
  Vanilla extract 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Butter/Margarine 2 Teaspoon
  Light rum 1⁄2 Cup (8 tbs)
  Chocolate cream filling 1 Cup (16 tbs)
  Toasted almonds 1⁄4 Cup (4 tbs)
Directions

Grease and line bottom of deep 9" x 13" x 3" pan with waxed paper.
Sift first 4 ingredients together.
Beat egg whites until stiff; gradually add 1 cup sugar, and continue beating until very stiff, about 15 minutes.
Set aside.
Beat egg yolks until thick, and add remaining sugar and vanilla.
Continue beating until smooth and cream-colored.
Scald milk and butter or margarine together; fold alternately with sifted ingredients into egg yolk mixture, using wire whisk or spatula.
Fold into egg whites.
Scrape into pan, and bake at 350°F. 50—55 minutes.
Cool 5 minutes, and run spatula around edge of pan.
Invert, and cool completely.
Slice cake horizontally through center to make 2 layers.
Sprinkle each layer with rum.
Fill and frost with filling.
Sprinkle with toasted almonds, and refrigerate until serving time (cake can be made the day before serving).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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