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Rum Frosted Sponge Cake Recipe
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||6 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Lemon extract||1 Teaspoon|
|Rum frosting||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2464 Calories from Fat 327
% Daily Value*
Total Fat 36 g56.1%
Saturated Fat 9.9 g49.3%
Trans Fat 0 g
Cholesterol 1282.3 mg
Sodium 1824.5 mg76%
Total Carbohydrates 460 g153.4%
Dietary Fiber 3.2 g12.8%
Sugars 305.2 g
Protein 54 g107.7%
Vitamin A 29.2% Vitamin C
Calcium 56% Iron 111.6%
*Based on a 2000 Calorie diet
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.
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.