Sponge cake

Cup of Yum
1. Preheat the oven to 175°C.
2. Butter and flour a removable mold of about 8 to 9 inches (20 and 22 cm) in diameter. Tap the pan to remove excess flour.
3. In a bowl, mix the flour and baking powder well and set aside.
4. In the bowl of a stand mixer, add the eggs, sugar and salt.
5. Whisk on medium speed until the mixture whitens and is stiff, about 5 minutes.
6. Meanwhile, in a small non-stick saucepan, add the milk and butter and heat (do not boil) until the butter melts and the milk begins to smoke.
7. While whisking on low speed, gradually add flour mixture to egg mixture, beating just enough to combine.
8. Add the vanilla into the hot milk mixture and stir.
9. Whisking constantly, slowly pour the hot milk mixture into the egg mixture, in a stream down the side of the bowl, beating until fully incorporated. The batter looks like thick pancake batter that forms bubbles on top.
10. Using a large spatula, scrape down the sides of the bowl and, working from the bottom of the bowl, stir the batter a few times to make sure all the ingredients have been combined.
11. Pour the batter into the mold.
12. Place in the oven and bake until a toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan, about 30 to 35 minutes.
13. Let cool in the pan for a few minutes before unmolding onto a cooling rack to cool completely.

Cream

1. In a non-stick saucepan, bring the butter, milk and light cream to a boil.
2. While this mixture cooks, whisk the sugar, cornstarch and whole eggs and yolks in the bowl until it becomes fluid.
3. When the cream, milk and butter mixture reaches the boiling point, stir in the egg mixture and cook until boiling.
4. While stirring constantly with a wooden spoon, boil for 1 minute. Pour into a bowl and cover the cream with plastic wrap so it touches the entire surface of the mixture.
5. Place the cream in the refrigerator for 6 hours.
6. Once cooled, whisk to smooth it and flavor it with dark rum.
7. Level the sponge cake on top with a slicing knife.
8. Cut the cake into two layers.
9. Spread the flavored pastry cream on a layer.
10. Cover with the second layer of sponge cake.

Icing

1. In a medium non-stick saucepan over medium heat, combine chocolate, heavy cream and corn syrup, stirring occasionally.
2. When the chocolate is completely melted, remove the pan from the heat and stir in the vanilla.
3. Pour the icing over the top of the cooled cake, letting it drip down the sides.
4. Away from heat, let the icing firm up before serving.