Rum-Soaked Sponge Cake
(Bolo Bebado - Brazil)


Cake Batter

  • 1/4 cup plus 2 tablespoons plain dry bread crumbs
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 6 large eggs (at room temperature)

Rum-Flavored Syrup

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup cachaca or white rum


  • Fresh fruit or confectioners' sugar (optional)


  1. Cake Batter: Put all ingredients into a food process or blender and process until the batter is smooth and well blended.
  2. Grease the bottom and sides of a nonstick 8- or 9-inch square cake pan. Pour the batter into the prepared pan. Bake on the upper rack in a preheated 350 degrees F oven until golden and a wooden skewer inserted in the center comes out clean, about 15 minutes.
  3. Remove the cake from the oven to a wire rack to cool for 15 minutes. Meanwhile, make the syrup.
  4. After syrup is made, run a knife around the edges of the cake to loosen it from the pan. Then turn the cake out onto a large serving platter. Pour the rum syrup over the cake and allow it to cool.
  5. Serve the sponge cake at room temperature or chilled, plain or with the garnish of your choice.
  6. Rum-Flavored Syrup: Put all ingredients in a small saucepan; bring to a boil over medium-high heat, stirring occasionally, and then remove from the heat.
  7. Garnish: If using confectioners' sugar, make sure the cake is cool or it will melt into the cake.

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