Orange and Rum Cake

Beat the eggs until they are frothy

Add the sugar gradually, beating until a thick mixture forms, for 5 minutes, in an electric mixer at high speed

Add the grated orange zest and orange juice, and mix well

Sift the flour with the yeast, and add to the egg mixture, mixing lightly

Pour this batter into a greased 9-inch round cake pan, and bake in a moderate oven (325°F) for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean

Let cool in the pan

Prepare the orange glaze: dissolve the gelatin in 1/4 cup of cold orange juice

Combine with 1/2 cup of hot orange juice and sugar, and mix well until the gelatin and sugar dissolve

Place a little of this mixture over the egg yolks and then pour into a saucepan with the remaining gelatin and orange juice

Cook over low heat, stirring constantly, until thickened, without boiling

Remove from heat and add the rum

Let cool and refrigerate for about 30 minutes, or until thickened

Beat the heavy cream to the point of stiff peaks, mixing carefully

Cover the cake, let it sit in the refrigerator until serving time, and decorate as per photo

As this cake is very light, it can be served even as a dessert.