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pastry cream filling. Top filling with second cake layer and paint with rum syrup. Repeat with remaining layers and fillings, adding last cake layer, cut side down. Best if refrigerated several hours before serving.
Frosting: Whip cream until soft peaks form. Sprinkle with confectioners’ sugar and whip until stiff. Spread or pipe over top and sides of filled cake layers. Garnish with toasted almonds, if desired. Makes 10 to 12 servings.
Sponge Cake Roll
4 eggs, separated
i tsp. vanilla
3/4 cups sifted granulated sugar
1/4 tsp. salt
3/4 cup sifted cake flour
Preheat oven to 375 degrees. Lightly grease a 10-by-15-by-l inch jelly roll pan. Tear a sheet of waxed paper or parchment long enough to line pan and extend over each end about two inches. Press paper into pan making a smooth liner. Butter paper; dust lightly with flour. Shake to remove excess flour. Set pan aside.
In mixer bowl beat egg whites at high speed until stiff but not dry, just until whites no longer slip when bowl is tilted. Remove whites to a
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