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Chocolate-Rinn Sponge Cake

chef.pierre's picture
  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)

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4285 Calories from Fat 651

% Daily Value*

Total Fat 72 g110.1%

Saturated Fat 21 g105.1%

Trans Fat 0 g

Cholesterol 1038.7 mg346.2%

Sodium 2403.8 mg100.2%

Total Carbohydrates 677 g225.7%

Dietary Fiber 32.5 g130%

Sugars 417.7 g

Protein 191 g381.1%

Vitamin A 29.1% Vitamin C

Calcium 130.1% Iron 34.1%

*Based on a 2000 Calorie diet

Chocolate-Rinn Sponge Cake Recipe