Rum Punch Cake Slices: Jam-Layered Sponge Soaked in Orange-Rum Syrup and Pressed Overnight

Instructions

1. Start with the first sponge. Whip the egg whites with 6 tablespoons of the sugar until stiff peaks form. Whip them thoroughly, for at least 10 minutes.

2. One at a time, briefly beat in the yolks, then pour in the 2 tablespoons of oil in a thin stream.

3. By hand and very gently, fold in the sifted flour with a spatula so the batter does not deflate.

4. Spread the batter on a 13×10-inch (32.5×25.5 cm) baking sheet lined with parchment paper. Bake in the preheated oven for 17 minutes at 350°F (180°C).

5. Repeat the whole process and bake the second sponge (you can add a drop of red food coloring to this one for effect). Let both sponges cool completely.

6. Make the syrup: Simmer the water with the sugar and spices for 5 minutes. Take it off the heat and stir in the strawberry syrup, orange juice and rum. Let it cool.

7. Peel the paper off the cooled sponges and cut each crosswise in half. This gives you 4 smaller layers.

8. Assemble: Spread jam over the bottom (white) layer. Set the second (colored) layer on top and spoon half of the punch syrup evenly over it.

9. Spread with jam, add the third layer, spoon over the rest of the syrup and spread with jam again. Top with the last white layer.

10. Weigh the cake down (for example with a cutting board and books) and refrigerate for at least 12 hours so the flavors can come together.

11. Finally, prepare the icing according to the package directions, spread it over the cake and, once it has set, slice with a serrated knife dipped in hot water.