Options

Format:
Include:
PRINT
See more
Photography: Becky-Stayner; Styling: Jan Gautro Photo by: Photography: Becky-Stayner; Styling: Jan Gautro

Rum-Soaked Sponge Cake with Tropical Fruit

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.

Cooking Light SEPTEMBER 2003

  • Yield: 12 servings (serving size: 1 cake slice and about 1/4 cup fruit mixture)

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

Preheat oven to 375°.

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.

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.

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.

To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon sugar. Cover and refrigerate overnight.

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.

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
advertisement

Go to full version of

Rum-Soaked Sponge Cake with Tropical Fruit recipe

advertisement