Spongecake With Cream Filling - (Bizcocho Con Crema)

Recipe Ingredients

7		Eggs - separated
1 cup	198g / 7oz	Sugar
1 1/3 cups	83g / 2.9oz	Flour
1 tablespoon	15ml	Lemon juice
		Grated rind of 1 lemon
1 tablespoon	15ml	Dark rum
1/2 teaspoon	2.5ml	Salt
1		Rum custard filling - see * note
1/4 cup	49g / 1.7oz	Powdered sugar

Recipe Instructions

* Note: The recipe for "Rum Custard Filling - (Crema Pastelera Al Ron)" is included in this database.

Preheat oven to 425F.

Beat yolks with grated lemon rind until light yellow. Add sugar and salt. Beat until stiff. Add lemon juice and rum; mix.

Add flour and beat just enough to mix. Beat egg whites to stiff peak, adding 3 drops of lemon juice as eggs begin to whiten. Fold into cake dough and spread dough evenly in two pans lined with wax paper (or buttered and sprinkled with flour).

Bake 15 minutes or until cake is lightly browned and springs back when pressed with finger. Turn each layer upside down on paper sprinkled with powdered sugar and let cool before removing the paper on which the cake baked. (If you do not use paper to line cake pans, invert pans and do not try to remove layers until they cool.)

Spread "Rum Custard Filling - (Crema Pastelera Al Ron)" thickly between the two layers. Sprinkle top of cake with powdered sugar just before serving.

This recipe makes a two layer cake, 11" by 9".

Source:
Barbara Norman

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