Torta al Rhum (Italian Rum Cake)

As a Philly resident, I come across Italian bakeries wherever I go. For example, I go to Isgro's, which is across from my school. They have decadent ricotta cheesecakes, cannolis, and all kinds of Italian cookies and cakes.

Varallo's is another one of my favorites. I love the texture of their cheesecakes. Plus, they have the coveted chocolate rum balls. Yum!

But that's besides the point. I recently got this. You see, I would very much love to make the rum cake featured here. But, seeing that I am not yet twenty-one years old, I am unable to purchase rum. Anyway, I wouldn't want to deprive you from this delicious treat. So, here it is, my keepsake recipe, for later use.

Torta al Rhum (Italian Rum Cake)

Taken from Italian Baking Secrets by Giuseppe Orsini

Ingredients:

5 large eggs, separated

1/4 cup sugar or Splenda

1/2 cup rum

1 1/4 cups all-purpose unbleached flour

2 tsp baking powder

1/8 tsp salt

Directions:

1.) In a stand up mixer, beat egg yolks, sugar, and rum with wire whisk. Beat the egg whites until stiff with 1/4 cup sugar.

2.) Sift the flour and baking powder over the wet ingredients and beat until smooth.

3.) Add salt then beat until stiff. Fold in stiff egg whites until the whites are no longer visible.

4.) Pour into a 10-inc springform pan that has been greased with vegetable cooking spray.

5.) Bake in a 350F oven for 45 minutes. Cool in the pan for 10 minutes. Invert on a wire rack to cool completely.