Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ---Sponge Cake---
   6                    eggs separated
   1 1/2  Cups          flour
   1 1/2  Teaspoons     baking powder
   1 1/2  Cups          sugar
     1/3  Cup           cold water
   1      Teaspoon      vanilla
                        ---Rum Syrup---
   2      Cups          water
   1      Cup           sugar
   4      Ounces        white rum (4-5 ounces)
                        ---Cream Filling---
   1 1/2  Cups          sugar
     1/2  Cup           flour
   4      Tablespoons   cornstarch
                        salt
   2                    eggs
   1      Quart         milk
   2      Tablespoons   butter
   4      Tablespoons   vanilla
   1      Ounce         unsweetened chocolate

Preparation:

The Cake Beat egg yolks, add water and 3/4 cup sugar. Beat until thick. Add vanilla, flour and baking powder, mix well. Clean blades and beat egg whites until frothy. Add rest of sugar, beat until stiff but not dry. Fold into yolk mixture. Bake in spring form pan 50-60 minutes at 325 degrees . Boil water with sugar 3-4 minutes. Cool and add rum. When cake is cool split into 3 layers. Make the filling Cream sugar, cornstarch, salt and eggs to make a smooth thick paste. Set aside. Scald milk and butter. Add paste to milk while still over heat. Cook, stir with wire whisk until thick and smooth. Cover with wax paper right on filling until cool. When cool, add flavoring. Divide Filling in half and add chocolate to half. Now sprinkle 1/3 of syrup on bottom layer and spread with vanilla filling. Put on second layer, sprinkle with 1/3 more of the syrup and add chocolate filling. Invert top layer and put on rest of syrup. Frost with whipped cream. Garnish with strawberries.