• 15 Ratings

Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.

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Ingredients

For the Cake
For the Rum-Fruit Topping

Directions

Instructions Checklist
  • Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch glass or ceramic baking dish.

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  • Heat butter in a small saucepan over medium heat, swirling occasionally, until butter browns, 6 to 8 minutes. Remove from heat, and stir in vanilla.

  • Whisk egg whites, baking soda, and salt with a mixer on medium-high speed until soft peaks form, 2 to 3 minutes. Add yolks, and whisk until combined. Reduce speed to medium. Add sugar in a slow, steady stream, and mix until combined. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.

  • Combine flour and cinnamon in a small bowl. Sift 1/3 cup flour-cinnamon mixture over egg mixture, and gently fold to combine. Working quickly, sift remaining flour-cinnamon mixture over egg mixture in 2 additions, and gently fold to combine. Pour batter into prepared dish, and bake until golden and a tester inserted into center comes out clean, 20 to 25 minutes.

  • Meanwhile, whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven. Transfer cake in dish to a wire rack to cool completely. Cover, and refrigerate overnight.

  • Make the rum-fruit topping: Bring rum, sugar, and water to a boil in a small saucepan, and cook until sugar dissolves, 1 to 2 minutes. Let cool for 30 minutes. Toss syrup with fruit. Serve cake with rum-fruit mixture and whipped cream.

Cook's Notes

To keep the airy batter from deflating, work gently but quickly as you fold in the browned butter and dry ingredients.

Reviews

15 Ratings
  • 5 star values: 4
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1