Italian sponge cake
Preheat the oven to 340°F/170°C. Butter a 8 or 9 inch (20 or 23 cm) springform cake pan
and then line completely with parchment paper. Sieve the flour and set aside. (See notes
1 and 2 below).
Using 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).
Once 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.
Pour the mixture into the prepared springform cake pan.
Bake 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).
Remove the sponge cake from the pan and allow to cool completely on a cake rack before
serving or storing. If well wrapped in cling film, the sponge cake lasts 3-4 days in the
refrigerator, or it can be frozen.
Crema pasticcera (Italian pastry cream)
Place 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.
In a bowl whisk egg yolks, sugar and flour until smooth. Whisk in the remaining 1/2 cup of
milk. This mixture must be smooth.
Remove strip lemon zest from the heated milk and discard.
Slowly whisk hot milk into egg yolk mixture. Stir in the vanilla extract.
Strain 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.
Divide the Italian pastry cream into two heatproof bowls.
Stir the chopped chocolate thoroughly into one.
Cover with plastic wrap, pressing the wrap directly onto the surface to stop a skin
forming.
Refrigerate until thoroughly chilled.
Before using, stir until smooth.
Rum syrup
Prepare the rum syrup by combining the water and sugar in a saucepan and place over
medium heat until the sugar has dissolved.
Remove from the heat and set aside to cool.
Stir the rum into the cooled simple syrup.
Set aside until needed. Refrigerate if making in advance.
Toasted almonds
Preheat the oven to 350°F/180°C.
Spread the sliced almonds evenly on a baking sheet.
Place in the oven for 8-10 minutes or until lightly browned and smelling fragrant.
Set aside to cool. Place in a sealed container if making in advance.
Whipped cream frosting
