rum-soaked sponge cake
Rum-Soaked Sponge Cake (Bôlo Bêbado - Brazil) Cake Batter 1/4 cup plus 2 tablespoons plain dry bread crumbs 1/4 cup plus 2 tablespoons granulated sugar 1 tablespoon unbleached all-...
Ingredients
- 1/4cupplus 2 tablespoons plain dry bread crumbs
- 1/4cupplus 2 tablespoons granulated sugar
- 1tablespoonunbleached all-purpose flour
- 1tablespoonbaking powder
- 6large eggs (at room temperature)
- 1/2cupgranulated sugar
- 1/4cupwater
- 1/4cupcachaça or white rum
Directions
- 1
Rum-Soaked Sponge Cake (Bôlo Bêbado - Brazil) Cake Batter 1/4 cup plus 2 tablespoons plain dry bread crumbs 1/4 cup plus 2 tablespoons granu
- 2
Grease the bottom and sides of a nonstick 8- or 9-inch square cake pan
- 3
Pour the batter into the prepared pan
- 4
Bake on the upper rack in a preheated 350 degree F oven until golden and a wooden skewer inserted in the center comes out clean, about 15 mi
- 5
Remove the cake from the oven to a wire rack to cool for 15 minutes
- 6
Meanwhile, make the syrup
- 7
After syrup is made, run a knife around the edges of the cake to loosen it from the pan
- 8
Then turn the cake out onto a large serving platter