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Jamaican Appleton Rum Cake Recipe

APPLETON RUM & LEMON MERINGUE CAKE
A blend of a lemon sponge cake, lemon curd, meringue icing and 
Appleton Rum, a cake lovers dream.
INGREDIENTS
Lemon Sponge Cake
4 large eggs separated
cup granulated sugar
1 lemon zest
tsp vanilla extract
cup flour
cup cornstarch
Lemon Curd
6 egg yolks
cup granulated sugar
cup lemon Juice
cup unsalted butter,
Syrup
cup sugar
cup Appleton V/X Rum
Meringue icing
1 cups granulated 
2 tbsp corn syrup
cup cold water
3 egg whites
1 tsp vanilla extract
1 tbsp hot water
1 tbsp lemon juice
tsp salt
PREPARATION
Preheat the oven to 350F and lightly grease and line the bottom of a 9-inch 
spring form pan with parchment paper and set aside.
In a bowl fitted with an electric mixer, whip the egg yolks, cup of the sugar,
 lemon zest, and vanilla on medium-high speed until thick and almost doubled
 in volume.
In a clean bowl, whip the egg whites on medium speed until frothy. 
Gradually add the remaining cup of sugar, and whip on high speed until 
stiff peaks form.
Fold the egg whites into the egg yolk mixture then sift half of the flour and 
cornstarch into the egg mixture and gently fold.
Pour the batter into the prepared pan and bake for 20 minutes, then turn the
 cake 180 degrees and bake for an additional 15 to 20 minutes. 
Remove from the oven and cool on a wire rack.
In a stainless steel bowl, whisk together the yolks, sugar, and lemon juice.
Place over simmering water and whisk until thickened then remove from heat 
and whisk in the butter.
Cover with plastic wrap and press down against the surface then refrigerate 
until cool
In a saucepan, combine the sugar and rum then gently heat, stirring 
occasionally, until the sugar dissolves.
Slice the cake into 3 layers horizontally. Place the top layer of cake in the 
bottom of a spring form pan and brush with of the citron syrup.
Spread one cup of lemon curd on top and smooth evenly.
Repeat with the remaining two cakes layers, citron syrup and lemon curd. 
Refrigerate while making the meringue icing.
In a saucepan, combine the sugar, and cold water. Bring to a boil, stirring until 
the sugar dissolves.
Boil, uncovered, until the syrup reaches the soft ball stage then remove from
 the heat.
In a large bowl, beat the egg whites, cream to tarter, and salt with an electric 
mixer until frothy. With the machine running, slowly pour the syrup down the 
sides of the bowl in the whites (being careful not to pour the syrup into the 
moving wire whisk). When all the syrup has been added, add the vanilla and 
continue beating until the mixture has cooled and is fluffy, about three minutes.
Add lemon juice and water, and set aside. Remove the cake from the
 refrigerator and unwrap.
Remove the sides of the pan and spread the icing in a thin layer over the 
sides and top of the cake.
Put the remaining icing in a pastry bag fitted with a star tip and decoratively 
pipe rosettes on top of the cake.
Refrigerate until ready to serve. Prior to serving, with a blowtorch, brown the
 meringue lightly.

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