Rum Sponge Cake

To make the batter, combine very well yeast, eggs, sugar, butter, salt, lemon zest and half of the milk

Gradually add the flour, mixing well

Continue working the batter, adding the remaining milk gradually

Let it rise in a protected place for 2 hours

Pour into two smooth molds or one large mold with a hole in the middle, greased

The batter should not exceed half the height of the molds

Let it rise for another hour

Place in a moderate oven and bake until golden brown, light and dry

Prepare the syrup as follows: bring to the boil sugar, water and rum, along with grated lemon zest

Let it simmer for a few minutes

Pour over the still-warm cake in the mold

Let it cool down

Unmold and, when serving, cover the entire surface with melted damson jelly (remove the jelly from the pot and melt it in a small saucepan over low heat).