Catholic Recipe: Rum Sponge Cake
INGREDIENTS
- 8 egg yolks
- 8 teaspoons sugar
- 1/2 cup Marsala wine
- 1 12-inch sponge cake cut in thin slices
- 3/4 cup sherry
- 3/4 cup sweet vermouth
- 3/4 cup rum
- Maraschino cherries
- 6 tablespoons quince or apple jam
- 1/2 cup chopped candied fruit
- 1/4 cup chopped walnuts
- 1 cup heavy cream, whipped
Details
Serves: 6-8
Cake:
Prep Time: 5 hours
Difficulty: ★★☆☆
Cost: ★★★☆
For Ages: 11+
Origin: Italy
Food Categories (3)
Feasts (1)
Seasons (1)
Also Called: Zuppa Inglese
DIRECTIONS
Combine egg yolks, sugar in top of double boiler; beat until lemon color. Add Marsala; beat thoroughly. Place over boiling water. Cook 5 minutes until mixture begins to thicken; do not allow to boil. Remove from heat. Cool in refrigerator. Dip 1/3 cake slices in sherry; 1/3 cake slices in sweet vermouth; 1/3 cake slices in rum. Line sides and bottom of buttered square pan with cake slices. Spread with layer of jam. Sprinkle with candied fruit. Place another layer of cake slices in pan. Pour custard over top. Sprinkle with walnuts. Top with whipped cream. Decorate with Maraschino cherries. Chill in refrigerator 4 hours before serving. Yield, 6-8 servings
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965Tuesday of the Eleventh Week in Ordinary Time
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