Sponge Cake with Maple-Rum Butter Cream

As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed.

Happy New Year to all. :)

Tasty Eats

sponge cake ronit penso

Sometimes it’s nice to just toss the “light” cake versions out the window, and go with a really fluffy cake – a texture that can only be obtained by using meringue – a rich whipped mixture of egg whites and sugar. And while at it, why not top it all with a rich and tasty butter cream that, how else, can only be obtained by using lots of butter and sugar? And to add even more flavor and fragrance, why not drizzle the cake with a Rum and Maple syrup? The scrumptious decadent result is a good example for the use of the simple word – “Yum!”…

A few important guidelines:
– For best results, all the ingredients should be at room temperature. So make sure to take them out of the fridge at least an hour before starting.
– Don’t skip the SIFTING stage – it is important…

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20 thoughts on “Sponge Cake with Maple-Rum Butter Cream

    • Tasty Eats Ronit Penso says:

      Thank you Nancy, I’m glad to hear.:)

      I keep telling myself to check out older posts in other blogs, but never get to it, and I’m sure it’s the same with everyone else, so It is really nice to give these recipes a “second chance” – and have some “time off” while at it… ;)
      It only shows that despite all you can have your cake and eat it too!:D

      Like

  1. Bipasha says:

    Wow, Ronit, you seem to be an expert in icing! I have never tried to do it myself, but if I do, I will definitely be checking out your posts for inspiration :)

    Like

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