Italian Rum Cake Recipe

How to Make Italian Rum Cake

1. **Italian Sponge Cake:**
2. In a mixing bowl, beat 8 large egg yolks with 1 ½ cups granulated sugar until thick, lemon-colored, and at least doubled in volume (about 15 minutes).
3. Gently fold in 1 ½ cups all-purpose flour, a little at a time, until well combined.
4. Fold in 1 teaspoon vanilla extract and the zest of 1 lemon.
5. In a separate bowl, beat 8 large egg whites until stiff peaks form. Gently fold into the yolk mixture.
6. Grease and flour an 18x18 inch square baking pan.
7. Pour batter into the prepared pan and bake at 375°F (190°C) for 15-35 minutes, or until a toothpick inserted into the center comes out clean. Baking time depends on pan size; smaller pans require longer baking times.
8. Let cool completely in the pan before inverting onto a wire rack.
9. Wrap tightly and refrigerate overnight or freeze for later use.
10. **Italian Pastry Cream (Vanilla & Chocolate):**
11. **Vanilla:** In a saucepan, whisk together ½ cup granulated sugar, 4 large egg yolks, ¼ cup all-purpose flour, zest of ½ lemon, and 1 teaspoon vanilla extract.
12. In a separate saucepan, heat 2 cups whole milk until scalded.
13. Gradually pour the hot milk into the egg yolk mixture, whisking constantly.
14. Cook over low heat, stirring constantly with a wooden spoon, until the mixture boils and thickens (about 4 minutes after boiling).
15. Remove from heat, stir in 2 tablespoons butter until melted and smooth.
16. Pour into a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and chill for at least 3-4 hours until very thick.
17. **Chocolate:** Repeat steps 9-13, adding 2 ounces of melted semisweet chocolate in step 12.
18. **Rum Syrup:**
19. In a small saucepan, combine ½ cup water, ½ cup granulated sugar, and ¼ cup rum.
20. Bring to a boil, stirring until sugar dissolves. Remove from heat and cool completely.
21. **Stabilized Whipped Cream (Corn Syrup Method):**
22. In a chilled bowl with chilled beaters, beat 2 cups heavy cream until it begins to thicken.
23. Add 2 tablespoons corn syrup and 1 teaspoon vanilla extract, beating until stiff peaks form.
24. **Cake Assembly:**
25. Slice the sponge cake into two 9x18 inch layers, then cut each layer in half lengthwise to create four layers.
26. Place the first layer on a platter, cut-side up. Brush evenly with ¼ of the rum syrup, letting it soak for 5 minutes.
27. Repeat with remaining layers, brushing each with rum syrup.
28. Layer with vanilla pastry cream, then a sponge cake layer. For a 4-layer cake, add stabilized whipped cream, then a sponge cake layer, then chocolate pastry cream and the top sponge cake layer. For a 3-layer cake, omit the whipped cream layer.
29. Frost the top with remaining whipped cream (if using).
30. Refrigerate for at least 1 hour before serving.