Rum-Soaked Sponge Cake with Tropical Fruit

Name: Rum-Soaked Sponge Cake with Tropical Fruit
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 59 milliliters dark rum; 59 milliliters egg substitute; 4 larges eggs; 142 grams evaporated fat-free milk; 118 milliliters fat-free milk; 237 milliliters all-purpose flour; 237 milliliters cubed peeled kiwifruit; 237 milliliters cubed peeled ripe mango; 237 milliliters cubed pineapple; 1 Dash salt; 118 milliliters sugar; 1 Tbsp sugar; 2 Tbsps sugar; 397 grams fat-free sweetened condensed milk; 0 teaspoons vanilla extract

Rum-Soaked Sponge Cake with Tropical Fruit might be just the dessert you are searching for. This recipe serves 12. One portion of this dish contains approximately 8g of protein, 5g of fat, and a total of 270 calories. A mixture of evaporated milk, rum, kiwifruit, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 37

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Oven

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.

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Cooking Spray

Equipment you will use

Wax Paper

Cake Form

Lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

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.

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Vanilla

All Purpose Flour

Sugar

Egg

Salt

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Blender

Bowl

Frying 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.

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Wire Rack

Oven

Frying Pan

Combine the rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly.

Ingredients you will need

Sweetened Condensed Milk

Rum

Equipment you will use

Sauce Pan

Remove from heat; cool to room temperature. Pierce top of entire cake with a skewer.

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Skewers

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.

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Rum

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Spatula

Knife

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.

Ingredients you will need

Kiwi

Pineapple

Fruit

Mango

Sugar

To prepare custard, place egg substitute in a bowl, and set aside.

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Egg Substitute

Custard

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Bowl

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.

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Fat Free Milk

Corn Starch

Sugar

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Sauce Pan

Whisk

Remove from heat; gradually stir one-fourth of hot-milk mixture into egg substitute.

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Egg Substitute

Milk

Add to the remaining hot-milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick.

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Milk

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.

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Custard

Ice