How to cook
First prepare the cream. In a small pot, pour the milk, add the sugar and flour and put the pot on a moderate heat.
Immediately start mixing, until the cream thickens. Remove it from the heat and flavor it with 3 tbsp. of rum.
Leave the rum cream to cool, by stirring occasionally to prevent a crust from forming on top.
In a bowl, sift the flour with a pinch of salt, the baking powder and the cocoa.
In another bowl, beat the eggs and the sugar with a mixer for 5-6 minutes. Pour the milk and oil and start adding portions of the dry mixture, until all of the flour is absorbed.
Divide the mixture into two equal parts. Grease and flour a cake mold. Pour half of the mixture. Spread the cream on top with a spoon and pour the other part of the chocolate sponge cake mix.
Bake the sponge cake at 340°F (170°C) in a preheated oven with a fan for about 35 minutes.
Check it with a wooden skewer to see if it is fully baked. Turn the baked sponge cake onto a wire rack and sprinkle it with powdered sugar.
Leave it to cool completely before cutting into the Chocolate Sponge Cake with Rum Cream.