Recipe for Pineapple Cream and Rum sponge cake. This rum flavoured sponge is not as light and fluffy as others used in cream cake recipes, and is usually used for covering with a rum flavoured chocolate icing which is why it is a little more dense- to hold the icing. But I find that the butter gives it a nice flavour and a different texture. Either way it is a delicious cream cake, flavoured with rum throughout the cake and cream. I like to brush over the fruit on top of the cake, with a little rum before serving.
I prefer this cake to be chilled for at least an hour, so that the flavours of the pineapple and rum and cream meld a little. I put it in the fridge in a covered cake container- a must for any fresh creamed cake.
Recipe serves 8
Rum Sponge batter
3 tablespoons warm water
175 grams castor sugar
2 teaspoons rum essence or sweet Rum
¼ teaspoon almond essence
a pinch of salt
160 grams self raising flour
5 tablespoons cornflour
50 grams butter (melted)
Preheat oven to 180C. Grease and fully line a loaf cake tin. Melt butter, allow to cool, but not solidify. In a large bowl whisk eggs and water until frothy. Add sugar, a 1/3 at a time, keep whisking until the mixture becomes thick and creamy. Add flavourings. Sift flour and cornflour onto egg mixture, then fold all ingredients together and gradually ad the cooled butter, folding into the mixture also . Make sure you do not to beat or stir the mixture, you don't want to knock out the air from the whisked eggs. Pour sponge batter into loaf tin and bake immediately for 45 minutes. Do not open the oven until 45 minutes is done, or the sponge may collapse. Remove cake from oven and allow to cool on a rack for 15 minutes, remove cake from the tin and allow to cool completely. Cut the cake in half.
Pineapple Rum Cream
550 mL thickened cream (whipping cream)
1 can pineapple rings
30 mL sweet rum
3 tablespoons icing sugar.
Whip the cream, stabilizer and icing sugar until stiff. Put 1/3 of the cream into a piping bag with a large star nozzle, place the whole bag into a clean container or freezer bag and put in the fridge to keep cool, don't do this too ahead of time for piping your cream as the cream may sweat and curdle, despite adding the stabilizer if it is a very hot day. Drain the pineapple really well and absorb as much of the liquid with paper towelling as you can, other wise your cream will be sloppy. I prefer to use pineapple canned in syrup, reason being that I find it to be less acidic and will not break down the cream as quickly. Gently fold in the pineapple and rum into remaining cream.
Place the top half of the cake onto a rectangular plate. Smooth the pineapple rum cream on top and place the bottom layer of the cake now on top, with the crust side facing the top. This will give your cake a better shape. Smooth the pineapple rum cream on top and around the sides of the cake. Pipe a pattern with your cream and arrange the thinly sliced pineapple on top.