Chocolate-Rinn Sponge Cake Recipe
You hardly get to see a good Chocolate-rinn Sponge Cake recipe, thank your stars for landing on this page. This yummy yummy Chocolate-rinn Sponge Cake recipe is a gift of the Canadian cuisine. You can serve Chocolate-rinn Sponge Cake as a yummy Dessert. It is highly recommended to try out this great Chocolate-rinn Sponge Cake recipe.
Ingredients
1 3/4 cups sifted cake and pastry flour
1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs, separated
2 cups line white sugar
I teaspoon vanilla extract
1 cup milk
2 teaspoons butter or margarine
1/3-1/2 cup light rum
1 recipe Chocolate Cream Filling
1/4 cup toasted almonds
Directions
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. 50â€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).
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. 50â€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).
