Rum-Soaked Sponge Cake with Tropical Fruit

Photography: Becky-Stayner; Styling: Jan Gautro

Both the cake and fruit mixture chill overnight so the cake can absorb the rum and the sugar can soften and sweeten the fruit. A thin layer of custard tops the moist cake.

Yield: 12 servings (serving size: 1 cake slice and about 1/4 cup fruit mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 8%
  • Fat: 2.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.2g
  • Carbohydrate: 48.2g
  • Fiber: 1.2g
  • Cholesterol: 74mg
  • Iron: 1mg
  • Sodium: 98mg
  • Calcium: 158mg

Ingredients

  • Cake:
  • Cooking spray
  • 1 cup all-purpose flour
  • 1/4 teaspoon vanilla extract
  • Dash of salt
  • 4 large eggs
  • 1/2 cup sugar
  • 1/4 cup dark rum
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 (5-ounce) can evaporated fat-free milk
  • Fruit:
  • 1 cup cubed pineapple
  • 1 cup cubed peeled kiwifruit
  • 1 cup cubed peeled ripe mango
  • 1 tablespoon sugar
  • Custard:
  • 1/4 cup egg substitute
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 cup fat-free milk
  • 1/4 teaspoon vanilla extract

Preparation

  1. Preheat oven to 375°.
  2. To prepare cake, coat a 9-inch round cake pan with cooking spray. Line bottom of pan with wax paper; coat wax paper with cooking spray. Set pan aside.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Place 1/4 teaspoon vanilla, salt, and eggs in a large bowl; beat with a mixer at high speed 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 3 minutes). Sift flour over egg mixture, 1/4 cup at a time; fold in. Scrape batter into prepared pan. Bake at 375° for 20 minutes or until the cake springs back when touched lightly in center. Cool cake in pan on wire rack.
  4. Combine the rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. Pierce top of entire cake with a skewer. Pour rum mixture evenly over top of cake in two batches, beginning at outer edge and working inward. Cool to room temperature. Cover and refrigerate overnight. Run a knife or spatula around outside edge of cake. Place a serving plate upside down on top of cake; invert onto plate.
  5. To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon sugar. Cover and refrigerate overnight.
  6. To prepare custard, place egg substitute in a bowl, and set aside. Combine 2 tablespoons sugar and cornstarch in a small saucepan. Gradually add 1/2 cup fat-free milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; gradually stir one-fourth of hot-milk mixture into egg substitute. Add to the remaining hot-milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick. Remove from heat. Spoon custard into a bowl, and place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in 1/4 teaspoon vanilla; spread custard over cake. Serve with fruit mixture.
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