Preheat oven to 375 degrees. Coat a 9 inch round cake pan with cooking spray. Line bottom of pan with wax paper; coat wax paper with cooking spray. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Place vanilla, salt and eggs in Lrg bowl; beat with a mixer at high speed 2 minutes. Gradually add sugar, beating until thick and pale, about 3 minutes. Sift flour over egg mixture, 1/4 c. at a time; fold in. Scrape batter into prepared pan. bake for 20 minutes or until the cake springs back when touched lightly in center. Cool cake in pan on wire rack.
Combine rum and both milks in small saucepan over medium-high heat. Bring to boil, stirring constantly. Remove from hear; cool to room temp. Pierce top of entire cake with a skewer. Pour rum mixture evenly over top of cake in two batches. Begin at outer edge and work inward. Cool to room temp. 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. Also combine fruits and sugar in a bowl. Cover and refrigerate overnight.
Custard- Place egg substitute in a bowl and set aside. Combine sugar and cornstarch in a small saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cool 1 minute, stirring constantly. remove from heat; gradually stir one fourth of hot milk mixture into egg substitute. Add to 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 into a large ice filled bowl for 10 minutes or until custard comes to room temp, stirring occasionally. Remove bowl from ice. Stir in vanilla; spread custard over cake. Serve with fruit mixture.
Serving
Suggestions
255 calories, 8g protein
Originally Submitted
10/4/2014
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You can add this Rum soaked Sponge Cake with Tropical fruit recipe to your own private DesktopCookbook.
