Sacripantina

Sacripantina is a traditional Italian sponge cake layered with zabaglione, a light custard made from egg yolks, sugar, and sweet wine.

Ingredients - Serves 8

Preheat the oven to 350°F and grease a round cake pan.
Separate the egg yolks and whites. Beat the egg yolks with half of the sugar until light and fluffy.
In another bowl, beat the egg whites until stiff peaks form. Gradually add the remaining sugar and continue beating until glossy.
Fold the egg yolk mixture into the egg whites, then gently fold in the flour.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
While the cake is cooling, make the zabaglione. Beat the egg yolks with the sugar until light and fluffy. Add the Marsala wine and cook over a double boiler, stirring constantly, until thickened. Let cool.
Whip the heavy cream with the vanilla extract until stiff peaks form. Fold into the cooled zabaglione.
Slice the cooled cake into three layers. Sprinkle each layer with rum, then spread with the zabaglione cream.
Reassemble the cake and dust with powdered sugar before serving.