Ingredients: For the sponge: 6 Eggs 1 cup of Sugar 1/2 tsp of Lemon Zest, optional Pinch of Salt 1 1/4 cups of Cake Flour Splash of Vanilla Extract For the Custard: 2 1/2 cups of Whole Milk 4 Egg ...

To prepare the rum and rosemary cake, first pour the rum into a pitcher and add the rosemary sprigs (1). Cover with plastic wrap and let it macerate at room temperature for at least a night (2). After ...