Ingredients
-
-
5
-
5
-
1 1/2
-
1 1/4
-
1
-
1/2
-
-
3
-
3
-
3
-
1/2
-
2
-
1
-
Directions
Italian Rum Cake,Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a “Gnoise or American sponge cake,” you will be disappointed as this is not a Gnoise sponge recipe.,I just knew this cake was going to be a problem while I was making the batter. The first stage of the batter (egg yolks, sugar and flour) was VERY thick and stiff. It made folding in the egg whites almost impossible. Folding in the whites took so long to incorporate into that stiff batter that I was afraid I would deflate the whipped whites…..and thats exactly what happened. The layers came out so thin and flat AND it was crazy difficult to get the cake out of the pan (I ended up mangling the second one. Im an experienced baker and Ive had my own catering business so I know what Im doing. This cake could not have been tested. Find another recipe thats been tested thoroughly if you want success.
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Steps
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1
Done
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Italian Sponge Cake (pan Di Spagna): |
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2
Done
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Place Egg Yolks and Sugar in a Mixing Bowl and Beat Until Very Thick and Lemon Colored (mixture Should Be at Least Doubled in Volume, and Thick Like Frosting - It Can Take Up to 15 Minutes (or Longer With a Hand Mixer) of Beating to Reach the Proper Volume/Texture) . |
|
3
Done
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Add Flour, a Little at a Time, Gently Folding It in Until Well Blended. |
|
4
Done
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Gently Fold in Vanilla and Lemon Rind (if Using It). |
|
5
Done
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Beat Egg Whites Until Stiff but not Dry and Fold Into Cake Mixture. |
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6
Done
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Butter and Flour an 18-Inch Square (or a 9 X 13 X 3, or a 11 X 17 X 2-Inch Half-Sheet) Cake Pan, (make Sure Pan Size Will Fit Your Oven; You Could Also Use Three 8 or 9-Inch Layer Pans). |
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7
Done
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Pour Cake Batter Into Prepared Pan(s) and Bake at 375f For 15 to 35 Minutes (depending on Your Oven and the Volume of Your Pans.), or Until Toothpick Inserted in Center Comes Out Clean. |
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8
Done
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Remove Cake from Oven and Turn Out (of Pan) Onto a Cake Rack to Cool Completely. |
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9
Done
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Cake Can Be Tightly Wrapped and Refrigerated Overnight, or Frozen (up to 3 Weeks) For Future Use. |
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10
Done
|
Italian Pastry Cream (pasticciera Cream): Place Sugar, Egg Yolks, Flour, Lemon Rind (if Using It), and Vanilla in a Sauce Pan and Mix Together Well. |
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11
Done
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in a Separate Sauce Pan, Scald Milk. |
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12
Done
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Very Slowly Pour Milk Over Egg Yolk Mixture, in a Thin Stream, Beating Constantly With Rotary Beater. |
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13
Done
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Continue Cooking on Low Heat, Stirring With a Wooden Spoon, Until Mixture Reaches the Boiling Point. |
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14
Done
|
Cook 4 Minutes Longer, Stirring Constantly. |
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15
Done
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Remove Pan from Heat, Add Butter and Mix Well. |
