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

¾ cup granulated sugar

1 lemon zest

½ tsp vanilla extract

½ cup flour

½ cup cornstarch

Lemon Curd

6 egg yolks

½ cup granulated sugar

½ cup lemon Juice

¼ cup unsalted butter,

Syrup

½ cup sugar

½ cup Appleton V/X Rum

Meringue icing

1½ cups granulated

2 tbsp corn syrup

¼ cup cold water

3 egg whites

1½ tsp vanilla extract

1 tbsp hot water

1 tbsp lemon juice

¼ tsp salt

PREPARATION

Preheat the oven to 350ºF 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, ¼ 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 ¼ 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 ¼ 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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