How to make
Beat the egg whites with the sugar into a fluffy cream for the sponge cake. While beating the mixture, pour the oil into a thin stream and then the milk.
Sift the flour into the mixture with the baking powder and vanilla and mix with smooth movements of a spatula, until everything is completely absorbed.
Finally, add the lemon juice and if desired, a little lemon peel for flavor.
Pour the mixture into a greased and floured baking pan with an approximate diameter of 8.5″ (22 cm).
Bake the sponge cake in a preheated oven at 360°F (180 degrees) for 18 minutes or until it's fully baked. When it's ready, turn it over onto a wire rack to cool and then place it back into the baking pan and pierce it all over with a metal skewer.
Put the butter, milk, chocolate and rum on the stove over low heat. Stir until the butter and chocolate are melted and then pour this mixture over the sponge cake.
This amount is perfect, for slight juiciness. If you want the sponge cake to be more moist, you can add more milk.
Leave it to absorb the mixture for about an hour or two.
Make a cream by heating the cream with the sugar and a little milk. Pour the flour into the leftover milk and beat with a wire whisk, so that there are no lumps.
Pour the milk with the flour into the cream when it starts to boil and the sugar has already melted.
The heat should be moderate, so that it doesn't burn on the bottom.
Add the vanilla and stir for about 7 minutes, until it thickens.
Pour the moist sponge cake with the dairy cream and leave it to set.
Now you have an incredibly delicious 3 in 1 dessert - sponge cake, pastry, even cake if you decorate it properly or pour a glaze on it.
Simple, but very tasty idea.
Enjoy.
