Spongecake with Cream Filling is a tasty, moist and wonderful cake found in bakeries throughout Spain. The flavor is relaxing and slightly lemony, with a hint of rum.
Spongecake with Cream Filling (Bizcocho con Crema)

Spongecake with Cream Filling (Bizcocho con Crema)
Recipe type: Dessert
Cuisine: Spanish
Serves: 1
  • 7 eggs; separated
  • 1 Cup sugar
  • 1 1/3 Cups flour
  • 1 Tablespoon lemon juice
  • grated rind of 1 lemon
  • 1 Tablespoon dark rum
  • 1/2 teaspoon salt
  • Rum Custard Filling; see * Note
  • 1/4 Cup powdered sugar
  1. Preheat oven to 425 degrees. Beat yolks with grated lemon rind until light yellow. Add sugar and salt. Beat until stiff. Add lemon juice and rum; mix. Add flour and beat just enough to mix. Beat egg whites to stiff peak, adding 3 drops of lemon juice as eggs begin to whiten. Fold into cake dough and spread dough evenly in two pans lined with wax paper (or buttered and sprinkled with flour).
  2. Bake 15 minutes or until cake is lightly browned and springs back when pressed with finger. Turn each layer upside down on paper sprinkled with powdered sugar and let cool before removing the paper on which the cake baked. (If you do not use paper to line cake pans, invert pans and do not try to remove layers until they cool.)
  3. Spread "Rum Custard Filling (Crema Pastelera Al Ron)" thickly between the two layers. Sprinkle top of cake with powdered sugar just before serving.
  4. This recipe makes a two layer cake, 11" by 9".
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

* Note: The recipe for "Rum Custard Filling (Crema Pastelera al Ron)" is included in Epicurus.com.

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