Rum Frosted Sponge Cake Recipe
Ingredients
| Cake flour | 1 1/2 Cup (16 tbs), sifted | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 6 , separated | |
| Cream of tartar | 1/2 Teaspoon | |
| Cold water | 1/3 Cup (16 tbs) | |
| Lemon extract | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Rum Frosting | ||
Directions
Preheat oven to 375°.
Combine flour, baking powder, salt and 1 cup of the sugar; sift into mixing bowl.
Beat egg whites and cream of tartar in another mixing bowl 1 1/2 minutes or until soft peaks form.
Slowly add remaining sugar and beat until stiff and glossy.
Combine egg yolks, water, lemon extract and vanilla; add to flour mixture.
Mix.
Fold into beaten egg whites.
Pour batter into ungreased 10-inch tube pan.
Bake 40 minutes.
Let cake hang upside down in pan on narrow-necked bottle until thoroughly cool.
Remove from pan.
Frost top and sides of cake with Rum Frosting.
Cut into wedges with electric knife and serve.
Combine flour, baking powder, salt and 1 cup of the sugar; sift into mixing bowl.
Beat egg whites and cream of tartar in another mixing bowl 1 1/2 minutes or until soft peaks form.
Slowly add remaining sugar and beat until stiff and glossy.
Combine egg yolks, water, lemon extract and vanilla; add to flour mixture.
Mix.
Fold into beaten egg whites.
Pour batter into ungreased 10-inch tube pan.
Bake 40 minutes.
Let cake hang upside down in pan on narrow-necked bottle until thoroughly cool.
Remove from pan.
Frost top and sides of cake with Rum Frosting.
Cut into wedges with electric knife and serve.
Chef
