Rum-Soaked Sponge Cake with Tropical Fruit Recipe

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Rum-Soaked Sponge Cake with Tropical Fruit
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Ingredients
18
Count
Nutrition
167
Calories
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Ingredients:

Directions:

  1. Preheat oven to 375°.
  2. 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.
  3. Lightly spoon flour into a dry measuring cup; level with a 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. Bake at 375° for 20 minutes or until the cake springs back when touched lightly in center. Cool cake in pan on wire rack.
  4. Combine the rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from heat; cool to room temperature. Pierce top of entire cake with a skewer. 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. Place a serving plate upside down on top of cake; invert onto plate.
  5. To prepare fruit, combine the pineapple, kiwifruit, mango, and 1 tablespoon sugar. Cover and refrigerate overnight.
  6. To prepare custard, place egg substitute in a bowl, and set aside. 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. Remove from heat; gradually stir one-fourth of hot-milk mixture into egg substitute. Add to the remaining hot-milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick. 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. Remove bowl from ice. Stir in 1/4 teaspoon vanilla; spread custard over cake. Serve with fruit mixture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 166.64 Kcal (698 kJ)
Calories from fat 23.83 Kcal
% Daily Value*
Total Fat 2.65g 4%
Cholesterol 90.19mg 30%
Sodium 87.84mg 4%
Potassium 188.99mg 4%
Total Carbs 26.79g 9%
Sugars 17.06g 68%
Dietary Fiber 1.06g 4%
Protein 6.9g 14%
Vitamin C 22.7mg 38%
Iron 0.6mg 3%
Calcium 52.8mg 5%
Amount Per 100 g
Calories 167.85 Kcal (703 kJ)
Calories from fat 24 Kcal
% Daily Value*
Total Fat 2.67g 4%
Cholesterol 90.85mg 30%
Sodium 88.47mg 4%
Potassium 190.35mg 4%
Total Carbs 26.99g 9%
Sugars 17.18g 68%
Dietary Fiber 1.06g 4%
Protein 6.95g 14%
Vitamin C 22.9mg 38%
Iron 0.6mg 3%
Calcium 53.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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