Sponge Rum Cake with Mango Sauce

• 1 cup cake flour
• 1 cup sugar
• 6 egg whites
• 1/4 tsp salt
• 1/2 tsp cream of tartar
• 6 egg yolks
• 2 Tbsp water
• Rind of 1 lemon, grated
• 4 tsp lemon juice

Sift together 3 times the flour and 1/2 cup sugar. Beat egg whites until foamy; sprinkle with salt and cream of tartar. Beat whites until stiff but not dry. Continue to beat and add 1/2 cup sugar. Beat together until foamy, egg yolks water, lemon rind, slowly adding lemon juice. Sift 1/4 cup flour over egg yolk mixture then fold in lightly. Continue until all flour is used. Pour egg yolk mixture over egg white mixture, then fold in. Pour into 9-inch ungreased tube pan or two 8-inch cake pans, or two loaf pans. Bake in 325 degree oven 1-1¼ hours for tube pan or loaf pan, or about 30 minutes for 8-inch cake pans. Invert pans on racks until cold. Remove from pan.

Rum Filling: Whip 2 cups heavy cream; mix with 5½ Tbsp sugar and add 2 Tbsp rum. Spread between layers of sponge cake, then place in freezer.

Mango Sauce:

• 2 large mangoes, peeled and sliced
• 6 Tbsp sugar
• 1-1/2 Tbsp cornstarch
• Dash salt
• 3/4 cup orange juice
• 3/4 cup water
• 1/4 tsp allspice
• 1/2 tsp grated lemon rind
• 1 tsp lemon juice

In saucepan, combine sugar, cornstarch and salt; stir in orange juice and water slowly; add lemon rind, allspice and juice. Cook, stirring constantly until thick. Boil 1 minute, remove from heat and chill. Stir in sliced mangoes. Serve generous spoonful over sponge cake.

Yield: 8-10 servings