Zupp Englese (Italian Rum Cake)

I got this recipe from an Italian cookbook I purchased years ago from a very Italian Catholic parish in my hometown. Some of the recipes do not specify which size pan to use so you have to kind of experiment. I used an 8 inch pan with good results for this recipe.

6 eggs
l/2 cup sugar
l l/2 tsp. lemon juice
l l/2 tsp. grated orange rind
2 tbsp sherry or l tsp. almond extract
l cup cake flour (sifted)
l/2 tsp. salt

Have ingredients at room temperature for one hour.

Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange rind and sherry. Beat until foamy. Fold flour into egg yolks gently and thoroughly.

Beat egg whites until foamy and add salt. Beat until stiff. Fold into egg yolks. Pour batter into 8-inch springform pan or square pan.

Bake in 350 degree oven for about 45 minutes Turn upside down to cool.

Remove from pan and cut into four layers. Spread with custard filling and spread sweetened whipped cream over top and sides.

Custard filling:

l/2 cup sugar
l/4 cup cornstarch
pinch of salt
2 l/2 cups milk
2 eggs beaten
l tbsp. rum
2 tsp. cream de cocoa
l/2 cup Marsala wine

Combine in saucepan and cook over low flame until thick.