How to make Italian Rum Cake
Ingredients
Italian sponge cake
5 large eggs room temperature
¾ cups superfine white sugar 150 grams
1 teaspoon vanilla extract
½ teaspoon lemon extract/anisette optional
1 ¼ cups cake flour 150 grams
Crema pasticcera (Italian pastry cream)
3 cups whole milk
1 long strip lemon zest
6 egg yolks
¾ cup sugar
½ cup flour
2 teaspoon vanilla extract
2 ounces chocolate (60 grams) chopped
Rum syrup
1 cup water
½ cup sugar
¼ cup rum more if a strong rum flavor is preferred
Toasted almonds
1 cup sliced almonds
Whipped cream frosting
1 cup heavy whipping cream
1 tablespoon superfine sugar
1 teaspoon vanilla extract
To decorate
Maraschino cherries and chocolate to decorate
Instructions
Italian sponge cake
Preheat the oven to 340ºF/170ºC. Butter a 8 or 9 inch (20 or 23 cm) springform cake pan and then line completely with parchment paper. Sieve the flour and set aside. (See notes 1 and 2 below).
Using a stand mixer with the whisk attachment, beat the eggs at room temperature with the sugar at maximum speed for about 15 minutes until a frothy and firm cream is obtained. In the last minute or two of beating, add the vanilla extract and lemon extract (if using).
Once the eggs have been whipped, stop the stand mixer and add in the flour a little at a time. Fold the flour in with a large spatula, taking care to slowly incorporate it with gentle movements from the bottom up.
Pour the mixture into the prepared springform cake pan.
Bake in a preheated oven for about 25 minutes or until cooked through, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the cake pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).
Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing. If well wrapped in cling film, the sponge cake lasts 3-4 days in the refrigerator, or it can be frozen.
Crema pasticcera (Italian pastry cream)
Place 2 ½ cups of milk and strip of lemon zest in a medium saucepan. Heat over medium heat until the milk you can see steam rising. Don’t boil. Set aside.
In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.
Remove strip lemon zest from the heated milk and discard.
Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.
Divide the Italian pastry cream into two heatproof bowls.
Stir the chopped chocolate thoroughly into one.
Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.
Refrigerate until thoroughly chilled.
Before using, stir until smooth.
Rum syrup
Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.
Remove from the heat and set aside to cool.
Stir the rum into the cooled simple syrup.
Set aside until needed. Refrigerate if making in advance.
Toasted almonds
Preheat the oven to 350ºF/180ºC.
Spread the sliced almonds evenly on a baking sheet.
Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
Set aside to cool. Place in a sealed container if making in advance.
Whipped cream frosting
Place the mixer bowl and whisk in the fridge or freezer to become really cold.
Pour the heavy whipping cream into the electric mixer bowl
Use a whisk attachment to begin whisking until the cream starts to thicken.
Gradually add the superfine sugar and vanilla extract.
Whip until firm peaks form being careful not to overwhip.
Refrigerate until needed
Assembing and decorating
Use a sharp serrated knife to cut the pan di spagna into three even layers.
Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.
Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.
Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.
Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.
Decorate with maraschino cherries and flakes of chocolate.
Nutritional Estimate Per Serving
Calories: 359kcal | Carbohydrates: 46g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 52mg | Potassium: 203mg | Fiber: 2g | Sugar: 33g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
Frequently Asked Questions:
Can I use a different type of nuts for the toasted almond topping?
Yes, you can substitute sliced almonds with other nuts like hazelnuts or pecans if desired.
Toast them following a similar method for added flavor.
Can I make the sponge cake ahead of time and freeze it?
Absolutely! The sponge cake can be made in advance and frozen for up to a month.
Just ensure it’s well-wrapped to prevent freezer burn, and thaw it in the refrigerator before assembling the cake.
Can I skip the rum in the syrup for a non-alcoholic version?
Yes, you can omit the rum or substitute it with a non-alcoholic rum extract or additional vanilla extract for a non-alcoholic version of the syrup without compromising flavor.
Can I use store-bought whipped cream instead of making it from scratch?
While homemade whipped cream provides the freshest taste, you can use store-bought whipped cream as a time-saving alternative.
Just make sure it’s stiff enough to hold its shape for frosting.
Can I make the pastry cream in advance and store it in the refrigerator?
Yes, you can prepare the pastry cream ahead of time and store it in the refrigerator for up to 2 days.
Make sure to cover it tightly with plastic wrap directly on the surface to prevent a skin from forming. Stir it well before using.
Can I substitute the superfine white sugar with regular granulated sugar for the sponge cake?
Yes, you can substitute granulated sugar for superfine sugar in the sponge cake recipe.
However, superfine sugar dissolves more quickly, resulting in a smoother batter, but granulated sugar can still be used with similar results.
Can I omit the lemon extract/anisette from the sponge cake recipe?
Yes, you can omit the lemon extract or anisette from the sponge cake recipe if you prefer.
The cake will still have a delicious flavor from the vanilla extract, but feel free to customize it to your taste preferences.
Can I use almond flour instead of cake flour for the sponge cake?
While almond flour can impart a nutty flavor and denser texture, it may not provide the same structure and lightness as cake flour.
It’s best to use cake flour for a traditional Italian sponge cake, but you can experiment with almond flour for a variation in flavor and texture.
Can I make the Italian pastry cream without chocolate for a plain version?
Absolutely! You can omit the chocolate from the Italian pastry cream recipe if you prefer a plain version.
Simply skip the step of stirring in chopped chocolate and proceed with chilling the pastry cream until ready to use.
Can I use a different type of nut for the toasted almond topping?
Yes, you can use different types of nuts such as chopped hazelnuts or pecans for the toasted almond topping if desired.
Toast them following a similar method for added flavor and crunch.
Can I use whipped topping from a can instead of making whipped cream from scratch?
While homemade whipped cream provides the freshest taste, you can use whipped topping from a can as a convenient alternative.
Just be aware that the flavor and texture may differ slightly from freshly whipped cream.
Can I prepare the Italian rum cake in advance and refrigerate it before serving?
Yes, you can assemble the Italian rum cake in advance and refrigerate it before serving.
The flavors will have time to meld, and the cake will become even more moist and delicious.
Just be sure to cover it well to prevent drying out.
Can I substitute almond extract for the vanilla extract in the whipped cream frosting?
Yes, you can substitute almond extract for the vanilla extract in the whipped cream frosting if you prefer a hint of almond flavor.
Adjust the amount to taste, as almond extract can be stronger than vanilla extract.
How far in advance can I decorate the Italian rum cake before serving?
You can decorate the Italian rum cake with maraschino cherries and chocolate flakes shortly before serving to maintain their freshness and appearance.
However, you can prepare the cake layers and fillings in advance and assemble it just before serving for the best results.
