Italian Sponge Cake with Rum

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to ensure easy release once the cake is baked.
2. In a large mixing bowl, combine 4 large eggs and 1 cup of granulated sugar. Using an electric mixer, beat the eggs and sugar on high speed until the mixture is thick and pale, about 8-10 minutes. Tip: The mixture should form ribbons when you lift the beaters. This step is crucial for a light and airy cake.
3. Add 1 teaspoon of vanilla extract and 2 tablespoons of rum to the egg mixture, and gently fold it in using a spatula. Be careful not to deflate the mixture.
4. Sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually add the flour mixture to the egg mixture, folding it in gently until just combined. Avoid overmixing to keep the batter light.
5. Drizzle 1/4 cup of melted and cooled unsalted butter over the batter and gently fold it in until the butter is fully incorporated.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
7. Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Once cooled, you can dust the top with powdered sugar for a decorative finish. This step is optional, but it adds a lovely touch.
10. Slice the cake into even pieces and serve. Enjoy your Italian Sponge Cake with Rum with a cup of coffee or tea.