Italian Rum Cake

Step 1

Italian Sponge Cake (Pan di Spagna):.

Step 2

Place egg yolks and sugar in a mixing bowl and beat until very thick and lemon colored (mixture should be at least doubled in volume, and thick like frosting - it can take up to 15 minutes (or longer with a hand mixer) of beating to reach the proper volume/texture) .

Step 3

Add flour, a little at a time, gently folding it in until well blended.

Step 4

Gently fold in vanilla and lemon rind (if using it).

Step 5

Beat egg whites until stiff but not dry and fold into cake mixture.

Step 6

Butter and flour an 18-inch square (or a 9 x 13 x 3, or a 11 x 17 x 2-inch half-sheet) cake pan, (make sure pan size will fit your oven; you could also use three 8 or 9-inch layer pans).

Step 7

Pour cake batter into prepared pan(s) and bake at 375°F for 15 to 35 minutes (depending on your oven and the volume of your pans.), or until toothpick inserted in center comes out clean.

Step 8

Remove cake from oven and turn out (of pan) onto a cake rack to cool completely.

Step 9

Cake can be tightly wrapped and refrigerated overnight, or frozen (up to 3 weeks) for future use.

Step 10

Italian Pastry Cream (Pasticciera Cream): Place sugar, egg yolks, flour, lemon rind (if using it), and vanilla in a sauce pan and mix together well.

Step 11

In a separate sauce pan, scald milk.

Step 12

Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.

Step 13

Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.

Step 14

Cook 4 minutes longer, stirring constantly.

Step 15

Remove pan from heat, add butter and mix well.

Step 16

Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

Step 17

If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).

Step 18

Chocolate Pasticciera Cream: Place sugar, egg yolks flour, and vanilla in a sauce pan and mix together well.

Step 19

In a separate sauce pan, scald milk.

Step 20

Very slowly pour milk over egg yolk mixture, in a thin stream, beating constantly with rotary beater.

Step 21

Continue cooking on low heat, stirring with a wooden spoon, until mixture reaches the boiling point.

Step 22

Cook 4 minutes longer, stirring constantly.

Step 23

Add chocolate and while stirring, cook 1 minute longer.

Step 24

Remove pan from heat, add butter and mix well.

Step 25

Pour into bowl and let cool, stir occasionally to prevent skin from forming over the top.

Step 26

If using as a filling, chill (with plastic wrap pressed onto the surface to prevent a skin from forming) until very thick (about 3-4 hours).

Step 27

Rum Syrup*: Mix together the water, sugar, and rum in a small pot.

Step 28

Bring to a boil, and stir until the sugar is dissolved.

Step 29

Remove from the heat and cool before using.

Step 30

*NOTE:If you prefer not to use rum syrup, you may sprinkle/brush cake layers with 1/3 cup rum which has been diluted with 1/4 cup water.

Step 31

Stabilized Whipped Cream - Corn Syrup Method: In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.

Step 32

Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.

Step 33

Stabilized Whipped Cream - Gelatin Method: Prepare gelatin- Soak plain gelatin in cold water for 5 minutes.

Step 34

Dissolve by placing it in a container over a small pot of simmering water, stir until dissolved.

Step 35

Set aside to cool before using.

Step 36

In a large well-chilled bowl, with well chilled beaters, beat cream with electric mixer.

Step 37

Just before it becomes soft and billowy, slowly add the sugar and vanilla to the whipped cream at the sides of the bowl, continue to whip as you do.

Step 38

Whip the cream until barely stiff.

Step 39

Add melted and cooled gelatin all at once to cream during whipping.

Step 40

Stop whipping when cream forms soft peaks.

Step 41

Finish beating with whisk to adjust consistency to stiff peaks.

Step 42

Use/serve immediately or cover and refrigerate until needed.

Step 43

If peaks have softened during refrigeration, rewhip by hand using a whisk.

Step 44

Rum Cake Assembly Instructions: Slice sponge cake in half to form two 9 x 18-inch layers Using a long, thin bladed knife, cut/split each layer in half lengthwise making four thin 9 x 18-inch layers.

Step 45

Place bottom sponge layer on platter cut side up, sprinkle/brush with about 1/4 of the rum, be careful not to get the cake too wet, or layers will become soggy.

Step 46

Allow sprinkled/brushed rum to soak into the cake for about 5 minutes.

Step 47

Sprinkle/brush remaining sponge layers (on the cut side) evenly with remaining rum.

Step 48

Spread a layer of vanilla pasticciera cream on the first sponge layer.

Step 49

Top the vanilla cream layer with another layer of rum sprinkled sponge cake.

Step 50

Spread a layer of stabilized whipped cream on the second sponge layer.

Step 51

Top the whipped cream layer with another layer of rum sprinkled sponge cake.

Step 52

Spread a layer of chocolate pasticciera cream on the third sponge layer.

Step 53

Top the chocolate layer with the last layer of sponge cake.

Step 54

Frost the top sponge cake layer (and sides of cake, optional) with remaining stabilized whipped cream.

Step 55

Cover and refrigerate 1 hour before serving.

Step 56

Refrigerate any leftovers.