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Chocolate-Rinn Sponge Cake Recipe
|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)|
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
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).