Rum-Soaked Sponge Cake With Tropical Fruit

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Both the cake and fruit mixture chill overnight so the cake and absorb the rum and the sugar can soften and sweeten the fruit.

Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1/4 teaspoon vanilla extract
• Dash of salt
• 4 large eggs
• 1/2 cup sugar
• 1/4 cup dark rum
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1 (5-ounce) can evaporated fat-free milk
• 1 cup cubed pineapple
• 1 cup cubed peeled kiwifruit
• 1 cup cubed peeled ripe mango
• 1 tablespoon sugar
• 1/4 cup egg substitute
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 cup fat-free milk
• 1/4 teaspoon vanilla extract

Directions

1. Preheat oven to 375°.
2. To prepare cake, coat a 9-inch round cake pan with cooking spray.
3. Line bottom of pan with wax paper; coat wax paper with cooking spray.
4. Set pan aside.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Place 1/4 teaspoon vanilla, salt, and eggs in a large bowl; beat with a mixer at high speed 2 minutes.
7. Gradually add 1/2 cup sugar, beating until thick and pale (about 3 minutes).
8. Sift flour over egg mixture, 1/4 cup at a time; fold in.
9. Spoon batter into prepared pan.
10. Bake at 375° for 20 minutes or until cake springs back when touched lightly in center.
11. Cool cake in pan on a wire rack.
12. Combine rum, condensed milk, and evaporated milk in a small saucepan over medium-high heat.
13. Bring to a boil, stirring constantly.
14. Remove from heat; cool to room temperature.
15. Pierce top of entire cake with a skewer.
16. Pour rum mixture evenly over top of cake in two batches, beginning at outer edge and working inward.
17. Cool to room temperature.
18. Cover and refrigerate overnight.
19. Run a knife or spatula around outside edge of cake; invert onto plate.
20. To prepare fruit, combine pineapple, kiwifruit, mango, and 1 tablespoon sugar.
21. Cover and refrigerate overnight.
22. To prepare custard, place egg substitute in a bowl, and set aside.
23. Combine 2 tablespoons sugar and cornstarch in a small saucepan.
24. Gradually add 1/2 cup fat-free milk; stir with a whisk until blended.
25. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
26. Remove from heat; gradually stir one-fourth of hot-milk mixture into egg substitute.
27. Add to remaining hot-milk mixture; stir constantly.
28. Cook over medium heat 1 minute or until thick.
29. Remove from heat.
30. Spoon custard into a bowl; place bowl in a large ice-filled bowl 10 minutes or until custard comes to room temperature, stirring occasionally.
31. Remove bowl from ice.
32. Stir in 1/4 teaspoon vanilla; spread custard over cake.
33. Serve with fruit mixture.

Yield: 12 servings (serving size: 1 cake wedge and about 1/4 cup fruit mixture)