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Not sure if this is a disaster yet...

post #1 of 28
Thread Starter 

I decided to make an Italian Rum Cream cake using this recipe http://www.justapinch.com/recipes/dessert/cake/italian-rum-cream-cake-by-freda-2.html

Having never made this kind of cake I don't know how it will turn out. First I creamed the sugar, yolks and vanilla.Then the flour.  It looked nothing like the picture. It was dry dough balls. I added 2 more yolks to make it wet like in the photo. Then I started folding my whites in but the mixture was still very thick. It was supposed to make enough to fill 2 8" pans. There was only enough to fill 2 6" pans. I don't even know what it is supposed to taste like so I won't even know if it is good! Anyone have problems like this? Any idea what I could have done wrong?

post #2 of 28
There's no liquid in the cake other than eggs and a few drops of vanilla? I think it may be missing something.
I'll never fit in a size 6 if I keep having cake for breakfast.
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I'll never fit in a size 6 if I keep having cake for breakfast.
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post #3 of 28
Thread Starter 

I wondered about it too but it has a 5 star rating so someone must have made it successfully!

post #4 of 28

Sounds like something missing to me too. Most cakes have either butter or oil in them. I prefer butter but see none in this recipe. I am surprised there is no milk. Maybe sponge cakes don't have any butter or extra liquid. I have never tried a sponge cake before so I am only guessing. 

 

Either way, let us know how this cake tastes and if you would make it again. The real test will be the taste!!!

post #5 of 28

I use sponge cake recipe for most of my cakes  .The recipe sounds correct to me, with a little  note -maybe the sugar is too much ( my go to recipe calls for  7 eggs and 1 cup of sugar )   . After I cream the  yolks and the sugar to the point they are double the volume and pale yellow I add the flour ,spoon by spoon mixing it by hand . If it gets hard to stir I would start alternating flour and whipped egg whites - again stir by hand, otherwise your eggwhites will deflate . You can definitely add a shoglass  of water to thin it out ,  you wont see much difference in the end result . Good luck ! :) 

post #6 of 28
Thread Starter 

Well the cake came out ok...It is too sweet in my opinion. I am going to have a friend try it tat LOVES Italian Rum cake.

post #7 of 28

Sponge cakes don't always have added liquid; but there might be too much flour. And eggs and sugar get whipped for a long time until the mixture is a light yellow. I'm always distrustful of online and cookbook recipes. It's too easy for anyone to post a recipe and make a mistake. Sorry.

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post #8 of 28

Since you had to adjust the ingredients, it seems this was a bad recipe.

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post #9 of 28

What size eggs were you using?

deborahanne

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
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Christmas
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post #10 of 28
Thread Starter 

Jumbo...The cake came outlooking normal and it rose really well. But it seems dry to me. Hopefully the rum syrup will moisten it up. This cake is a PITA...make the cake, make the syrup, make the Italian Cream, make whipped cream....if I ever get an order for one I am going to charge $1M!!! lol

post #11 of 28
Quote:
Originally Posted by BatterUpCake View Post
 

make the cake, make the syrup, make the Italian Cream, make whipped cream.... 

 

Sounds like you're describing an Italian Cream Cake :wink: 

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post #12 of 28
Thread Starter 

Italian Rum Cream Cake...Do you have a good recipe? I will trade you for my famous carrot cake recipe that everyone says is the best carrot cake EVER!! lol

post #13 of 28
Thread Starter 

OK..I delivered some of the cake to my wood turner's family. Mind you, he drives to a ifferent city to buy this cake. I just got a call telling me that it was spot on except the custard is usually thicker in the ones he buys!

 

My skills are improving all of the time. Much of this I owe to my fellow CC members and all of the great advice and coaching you have given me!

 

Happy caking!!

post #14 of 28
The sponge isn't supposed to be a light fluffy sponge, a lot of people use lady fingers to make it, I think this recipe is supposed to make two thin round layers of something more like lady fingers than sponge which is why it's dry. The syrup and the cream soften the cake bit.
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elsewhere.
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post #15 of 28
Thread Starter 

Is that why there was so little batter for 2 8" pans? Instead I did a 6"x3"hi pan and sliced it into 5 thin layers. I am just not used to that cake so I had no idea how it was supposed to turn out. I have to say that I was not a fan, but very glad that I was able to make it "perfect" in the words of my friend who buys them often. It doesn't take much to make me proud. If I don't pat myself on the back no one else will..lol

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