INGREDIENTS

For 8/10 SERVINGS

SPONGE CAKE
5 eggs
110 g plain flour
150 g sugar
A pinch of salt
50 g potato starch
1 vanilla pod or the zest of 1 lemon

SYRUP
200 ml water
100 ml rum
160 g sugar

DIPLOMATIC CREAM
8 egg yolks
150 g sugar
1 vanilla pod
50 g corn starch
Zest of ½ lemon
500 ml milk
280–300 ml cream
40 g sugar

PREPARATION

SPONGE CAKE
First, separate the egg yolks from the whites.

Add 50 g sugar to the whites and start whisking at medium speed. It should not be whipped to stiff peaks but glossy (a softer consistency). Add a pinch of salt. Clean the whisk and move to the yolks: whisk the yolks with the remaining sugar (100 g) and add your preferred flavoring (lemon zest, 1 vanilla pod, or orange zest). Incorporate it into the mixture.

Once combined, gently fold the yolks into the whites using a spatula with an upward motion; this will help make the sponge cake soft. Gradually add the sifted flour and potato starch, folding from bottom to top.

Prepare a 24 cm pan (buttered and floured) and pour in the batter.

Bake using the Specialista by Glem Gas pastry function at 180°C for 40 minutes on the lowest rack. Let it cool once baked.

SYRUP
In a small saucepan, combine water, rum, and sugar. Bring to a boil, then transfer to a container to cool. Store in the fridge once cooled.

DIPLOMATIC CREAM
Heat the milk in a saucepan with the seeds of a vanilla pod and the grated zest of half a lemon (or a larger piece, as you prefer) until it reaches a boil.

While the milk heats, mix the sugar, corn starch, and yolks in a bowl until smooth.

Once the milk nears boiling, remove the pan from heat and discard the vanilla pod. Strain the milk into the egg mixture and mix well. Return everything to the saucepan and heat again, stirring constantly.

Good cooking recipes