1Making a sponge cake requires a light hand so as not to deflate the air that's beaten into the eggs. If prepared correctly, the cake will rise and puff in the middle during baking then sink slightly so that it is mostly flat on top.
2Making a sponge cake requires a light hand so as not to deflate the air that's beaten into the eggs. If prepared correctly, the cake will rise and puff in the middle during baking then sink slightly so that it is mostly flat on top.
3Making a sponge cake requires a light hand so as not to deflate the air that's beaten into the eggs. If prepared correctly, the cake will rise and puff in the middle during baking then sink slightly so that it is mostly flat on top.
4Preheat the oven to 340ºF/170ºC. Butter a 8-inch or 9-inch (20 or 23 cm) springform cake pan and then line completely with parchment paper. Sieve the flour and set aside.
5Preheat the oven to 340ºF/170ºC. Butter a 8-inch or 9-inch (20 or 23 cm) springform cake pan and then line completely with parchment paper. Sieve the flour and set aside.
6Preheat the oven to 340ºF/170ºC. Butter a 8-inch or 9-inch (20 or 23 cm) springform cake pan and then line completely with parchment paper. Sieve the flour and set aside.
7Using a stand mixer with the whisk attachment, beat the eggs at room temperature with the sugar at maximum speed for about 15 minutes until a frothy and firm cream is obtained. In the last minute or two of beating, add the vanilla extract and lemon extract (if using).
8Using a stand mixer with the whisk attachment, beat the eggs at room temperature with the sugar at maximum speed for about 15 minutes until a frothy and firm cream is obtained. In the last minute or two of beating, add the vanilla extract and lemon extract (if using).
9Using a stand mixer with the whisk attachment, beat the eggs at room temperature with the sugar at maximum speed for about 15 minutes until a frothy and firm cream is obtained. In the last minute or two of beating, add the vanilla extract and lemon extract (if using).
10Once the eggs have been whipped, stop the stand mixer and add in the flour a little at a time. Fold the flour in with a large spatula, taking care to slowly incorporate it with gentle movements from the bottom up. Folding the flour in carefully is very important. Do not beat the batter or it will deflate and the cake won't rise.
11Once the eggs have been whipped, stop the stand mixer and add in the flour a little at a time. Fold the flour in with a large spatula, taking care to slowly incorporate it with gentle movements from the bottom up. Folding the flour in carefully is very important. Do not beat the batter or it will deflate and the cake won't rise.
12Once the eggs have been whipped, stop the stand mixer and add in the flour a little at a time. Fold the flour in with a large spatula, taking care to slowly incorporate it with gentle movements from the bottom up. Folding the flour in carefully is very important. Do not beat the batter or it will deflate and the cake won't rise.
13Pour the mixture into the prepared springform cake pan.
14Pour the mixture into the prepared springform cake pan.
15Pour the mixture into the prepared springform cake pan.
16Bake in a preheated oven for about 25 minutes or until cooked through, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the cake pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).
17Bake in a preheated oven for about 25 minutes or until cooked through, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the cake pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).
18Bake in a preheated oven for about 25 minutes or until cooked through, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the cake pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).
19Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing.
20Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing.
21Remove the sponge cake from the pan and allow to cool completely on a cake rack before serving or storing.
22Place 2 ½ cups of milk and strip of lemon zest in a medium saucepan. Heat over medium heat until the milk you can see steam rising. Don't boil. Set aside.
23Place 2 ½ cups of milk and strip of lemon zest in a medium saucepan. Heat over medium heat until the milk you can see steam rising. Don't boil. Set aside.
24Place 2 ½ cups of milk and strip of lemon zest in a medium saucepan. Heat over medium heat until the milk you can see steam rising. Don't boil. Set aside.
25In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.
26In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.
27In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining ½ cup of milk. This mixture must be smooth.
28Remove strip lemon zest from the heated milk and discard.
29Remove strip lemon zest from the heated milk and discard.
30Remove strip lemon zest from the heated milk and discard.
31Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
32Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
33Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
34Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.
35Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.
36Strain the mixture back to the saucepan and place over medium heat. Whisk constantly until the mixture comes to the boil and thickens. Simmer for 1 minute to cook the flour.
37Divide the Italian pastry cream into two heatproof bowls.
38Divide the Italian pastry cream into two heatproof bowls.
39Divide the Italian pastry cream into two heatproof bowls.
40Stir the chopped chocolate thoroughly into one.
41Stir the chopped chocolate thoroughly into one.
42Stir the chopped chocolate thoroughly into one.
43Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.
44Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.
45Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin forming.
46Refrigerate until thoroughly chilled. Before using, stir until smooth.
47Refrigerate until thoroughly chilled. Before using, stir until smooth.
48Refrigerate until thoroughly chilled. Before using, stir until smooth.
49Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.
50Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.
51Prepare the rum syrup by combining the water and sugar in a saucepan and place over medium heat until the sugar has dissolved.
52Remove from the heat and set aside to cool.
53Remove from the heat and set aside to cool.
54Remove from the heat and set aside to cool.
55Stir the rum into the cooled simple syrup.
56Stir the rum into the cooled simple syrup.
57Stir the rum into the cooled simple syrup.
58Set aside until needed. Refrigerate if making in advance.
59Set aside until needed. Refrigerate if making in advance.
60Set aside until needed. Refrigerate if making in advance.
61Preheat the oven to 350ºF/180ºC.
62Preheat the oven to 350ºF/180ºC.
63Preheat the oven to 350ºF/180ºC.
64Spread the sliced almonds evenly on a baking sheet.
65Spread the sliced almonds evenly on a baking sheet.
66Spread the sliced almonds evenly on a baking sheet.
67Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
68Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
69Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
70Set aside to cool. Place in a sealed container if making in advance.
71Set aside to cool. Place in a sealed container if making in advance.
72Set aside to cool. Place in a sealed container if making in advance.
73Place the mixer bowl and whisk in the fridge or freezer to become really cold.
74Place the mixer bowl and whisk in the fridge or freezer to become really cold.
75Place the mixer bowl and whisk in the fridge or freezer to become really cold.
76If making stabilized whipped cream, sprinkle the unflavored, powdered gelatin over 4 teaspoons of water in a small, microwave-safe bowl. Set it aside for 3 or 4 minutes. Then microwave to melt the mixture and dissolve the powdered gelatin stirring as necessary. This will take just seconds, so watch it carefully. Set aside to cool slightly while you whip the cream.
77If making stabilized whipped cream, sprinkle the unflavored, powdered gelatin over 4 teaspoons of water in a small, microwave-safe bowl. Set it aside for 3 or 4 minutes. Then microwave to melt the mixture and dissolve the powdered gelatin stirring as necessary. This will take just seconds, so watch it carefully. Set aside to cool slightly while you whip the cream.
78If making stabilized whipped cream, sprinkle the unflavored, powdered gelatin over 4 teaspoons of water in a small, microwave-safe bowl. Set it aside for 3 or 4 minutes. Then microwave to melt the mixture and dissolve the powdered gelatin stirring as necessary. This will take just seconds, so watch it carefully. Set aside to cool slightly while you whip the cream.
79Pour the heavy whipping cream into the electric mixer bowl and add the powdered sugar and vanilla extract. Use the whisk attachment to whisk until the cream starts to thicken and form soft peaks.
80Pour the heavy whipping cream into the electric mixer bowl and add the powdered sugar and vanilla extract. Use the whisk attachment to whisk until the cream starts to thicken and form soft peaks.
81Pour the heavy whipping cream into the electric mixer bowl and add the powdered sugar and vanilla extract. Use the whisk attachment to whisk until the cream starts to thicken and form soft peaks.
82If using gelatin to make stabilized whipped cream, turn the mixer to a low speed and slowly pour in the gelatin mixture.
83If using gelatin to make stabilized whipped cream, turn the mixer to a low speed and slowly pour in the gelatin mixture.
84If using gelatin to make stabilized whipped cream, turn the mixer to a low speed and slowly pour in the gelatin mixture.
85Turn the mixer to high speed and whisk until firm peaks form, being careful not to overwhip.
86Turn the mixer to high speed and whisk until firm peaks form, being careful not to overwhip.
87Turn the mixer to high speed and whisk until firm peaks form, being careful not to overwhip.
88Use immediately or refrigerate briefly.
89Use immediately or refrigerate briefly.
90Use immediately or refrigerate briefly.
91Use a sharp serrated knife to cut the pan di spagna into three even layers.
92Use a sharp serrated knife to cut the pan di spagna into three even layers.
93Use a sharp serrated knife to cut the pan di spagna into three even layers.
94Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
95Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
96Place one layer of cake on a serving plate then spoon rum syrup over to moisten.
97Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.
98Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.
99Spread the vanilla pastry cream over the moistened bottom layer then top with another cake layer.
100Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
101Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
102Press the cake gently but firmly so that it sticks to the vanilla pastry cream.
103Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.
104Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.
105Moisten the second cake layer well with rum syrup then spread with chocolate pastry cream.
106Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
107Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
108Top with the final layer of cake, press it on well and moisten with the remaining rum syrup.
109If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.
110If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.
111If the cake seems unstable at this stage, refrigerate for an hour or place it in the freezer for 30 minutes to set.
112Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.
113Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.
114Using ¾ of the whipped cream frosting, spread over the top and sides of the Italian rum cake. Press sliced almonds onto the sides of the cake and use the remaining ¼ of the whipped cream frosting to pipe rosettes around the top edge.
115Decorate with maraschino cherries and flakes of chocolate
116Decorate with maraschino cherries and flakes of chocolate
117Decorate with maraschino cherries and flakes of chocolate
Ingredients
5 large eggs (at room temperature)
5 large eggs (at room temperature)
5 large eggs (at room temperature)
150 grams granulated white sugar
150 grams granulated white sugar
150 grams granulated white sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon vanilla extract
0.5 teaspoon lemon extract/anisette (optional)
0.5 teaspoon lemon extract/anisette (optional)
0.5 teaspoon lemon extract/anisette (optional)
150 grams cake flour
150 grams cake flour
150 grams cake flour
720 ml whole milk
720 ml whole milk
720 ml whole milk
1 long strip lemon zest
1 long strip lemon zest
1 long strip lemon zest
6 egg yolks
6 egg yolks
6 egg yolks
150 grams white granulated sugar
150 grams white granulated sugar
150 grams white granulated sugar
60 grams all purpose flour
60 grams all purpose flour
60 grams all purpose flour
2 teaspoons vanilla extract
2 teaspoons vanilla extract
2 teaspoons vanilla extract
60 grams chopped dark chocolate
60 grams chopped dark chocolate
60 grams chopped dark chocolate
240 ml water
240 ml water
240 ml water
100 grams white granulated sugar
100 grams white granulated sugar
100 grams white granulated sugar
60 ml dark rum (more if a strong rum flavor is preferred)
60 ml dark rum (more if a strong rum flavor is preferred)
60 ml dark rum (more if a strong rum flavor is preferred)
1 cup sliced almonds
1 cup sliced almonds
1 cup sliced almonds
240 ml heavy whipping cream
240 ml heavy whipping cream
240 ml heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons powdered sugar
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 teaspoon unflavored powdered gelatin (optional but required for stabilized whipped cream)
1 teaspoon unflavored powdered gelatin (optional but required for stabilized whipped cream)
1 teaspoon unflavored powdered gelatin (optional but required for stabilized whipped cream)
1 maraschino cherries and chocolate to decorate
1 maraschino cherries and chocolate to decorate
1 maraschino cherries and chocolate to decorate
Equipment
electric mixer (stand mixer or hand held)8 or 9 inch (20 or 23 cm) springform cake panlong serrated knife
Tips
Most of the parts can be made in advance.
Make the cake up to a month ahead. Wrap it well in plastic and freeze. It will thaw quickly.
The crema pasticcera made a day or two before will keep well in the fridge. Press some plastic wrap on the surface so it doesn’t form a skin.
Rum syrup keeps well in a jar in the fridge for up to a week.
The part that can’t be made in advance is the whipped cream frosting. Make it just before you need it. Have the cream very cold as well as the beaters and the bowl