Chocolate-Rinn Sponge Cake
|Cake and pastry flour||1 3⁄4 Cup (28 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|White sugar||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Light rum||1⁄2 Cup (8 tbs)|
|Chocolate cream filling||1 Cup (16 tbs)|
|Toasted almonds||1⁄4 Cup (4 tbs)|
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.
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 350Ã‚Â°F. 50Ã¢â‚¬â€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).